Grilled Veggie and Herbed-Goat Cheese Paninis
- Total Time
This summery sandwich would be a great addition to any picnic basket. It’s equally delicious served warm, room temperature or chilled.
sweet red pepper(s)1 large, cored and quartered
uncooked zucchini2 small, halved widthwise, cut into 8 thin slices each
eggplant(s)1 medium, cut into 8 thin slices each
cooking spray4 spray(s)
kosher salt1 tsp
fresh oregano1 Tbsp, divided
minced garlic1 Tbsp, divided
fresh lemon juice1 tsp
semisoft goat cheese¾ cup(s), crumbled
chives4 tsp, fresh, chopped
lemon zest1 tsp
reduced-calorie bread8 slice(s), Italian style
- Heat a grill or grill pan over medium-high heat.
- Lightly coat both sides of vegetables with cooking spray; season with salt. Grill vegetables until tender and grill marks are evident, turning once, about 4 minutes for eggplant and 5 to 6 minutes for peppers and zucchini; remove from grill and toss with 2 teaspoons oregano, 2 teaspoons garlic and lemon juice. (Vegetables can be made ahead and stored, covered in refrigerator, up to 3 days before use).
- In a small bowl, combine goat cheese, chives, remaining 1 teaspoon oregano, remaining 1 teaspoon garlic and zest. (Cheese spread can be made ahead and stored, covered in refrigerator, up to 1 day before use).
- When ready to cook, bring cheese mixture to room temperature; spread 1 1/2 tablespoons on each slice of bread. Top 4 slices of bread each with 2 slices eggplant, 1 slice pepper and 2 slices zucchini; top with a second slice of bread, goat cheese-side down.
- Coat a grill or grill pan with cooking spray; heat over medium heat. Grill sandwiches pressing down lightly, until bread is toasted and goat cheese melts, about 2 to 3 minutes per side (or use a panini press). Yields 1 sandwich per serving.