Grilled Summer Veggie & Mozzarella Panini
Prep: 20 minutes
Grill: 15 minutes • Serves: 4
1 large zucchini, cut lengthwise into 3/4-inch-thick slices
1 medium red onion, sliced into 1/2-inch-thick rounds
1 tablespoon PICS olive oil
1 teaspoon PICS garlic powder
1/3 cup prepared pesto
8 slices whole-grain bread
1/3 cup drained and sliced PICS roasted red peppers
2 tablespoons PICS balsamic vinegar
4 ounces Market 32 fresh mozzarella cheese, sliced
8 large fresh basil leaves
1.Prepare outdoor grill for direct 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, 12g Sugars, 4g Added Sugars, 19g Protein