On a hurried evening, a warm and toasty Vegetable, Pesto and Smoked Mozzarella Panini is a great way to get your kids to eat vegetables.

VEGETABLE, PESTO AND SMOKED MOZZARELLA PANINI
Yield: 4 servings

• 8 large, thin slices portabella mushroom
• 8 very thin slices red onion
• 4 very thin lengthwise slices zucchini, halved
• 4 large, very thin slices peeled eggplant Olive oil and garlic salt
• 4 large strips roasted red pepper (about the size of the sandwich)
• 8 slices grainy bread, sliced 3/4 inch thick
• 2 tablespoons pesto
• 6 ounces smoked mozzarella cheese, thinly sliced

1. Brush mushrooms, onions, zucchini and eggplant lightly with olive oil. Cook in a large skillet (in batches) over medium-high heat for a few minutes on each side to lightly brown. Remove from skillet and sprinkle with garlic salt; set aside.
2. Spread one side of 4 bread slices with pesto. Top with half the cheese, equal amounts of vegetables and the remaining cheese. Brush bread lightly with olive oil and cook in a panini press for about 5 minutes or until bread is golden and cheese is melted.
3. Recipe tip: No panini press? Place sandwiches in a large skillet over medium heat. Press down with a large plate to compress sandwich and cook for 5 minutes. Turn and repeat.

Courtesy of Mirassou Winery
Source: Family Features

Categories: All Articles, Main Dish - Meatless/Seafood, Main Dish - Sandwiches/wraps/pizza, Recipes
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