Grilled Summer Veggie & Mozzarella Panini
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Grilled Summer Veggie & Mozzarella Panini

Prep: 20 minutes
Grill: 15 minutes • Serves: 4

1 large eggplant, sliced into 3/4-inch-thick rounds
1 large zucchini, cut lengthwise into 3/4-inch-thick slices
1 medium red onion, sliced into 1/2-inch-thick rounds
1 tablespoon olive oil
1 teaspoon garlic powder
1/3 cup prepared pesto
8 slices whole-grain bread
1/3 cup drained and sliced jarred roasted red peppers
2 tablespoons balsamic vinegar
4 ounces fresh mozzarella, sliced
8 large fresh basil leaves

1.Prepare outdoor grill for grilling over medium-high heat. Brush both sides of eggplant, zucchini and onion with oil; sprinkle with garlic powder. Place vegetables on hot grill rack; cover and cook 10 minutes or until grill marks appear, turning once.

2.Spread pesto over 4 slices bread; top with eggplant, zucchini, onion and peppers. Drizzle peppers with balsamic vinegar; top with cheese, basil and remaining 4 slices bread. Place sandwiches on hot grill rack; cover and cook 5 minutes or until cheese is slightly melted, turning once and pressing down occasionally with spatula.

Approximate nutritional values per serving (1 sandwich):
493 Calories, 23g Fat (7g Saturated), 20mg Cholesterol,
634mg Sodium, 53g Carbohydrates, 9g Fiber, 19g Protein