Roasted Vegetable Panini
Prep Time: 15 minutes
Cook Time: 20 minutes
Makes 4 servings
1 small eggplant, cut into 1/2-inch thick slices
1 small zucchini, cut into 1/2-inch thick slices
1 red pepper, quartered
2 tablespoons olive oil
4 slices whole grain panini bread, (about 8 x 4 in.)
2 tablespoons prepared pesto
1 4.5 ounce package Celebrity Light Goat Cheese, crumbled
Preheat oven to 425° F. Arrange vegetables on baking sheet and drizzle with olive oil. Sprinkle with salt and pepper, if desired. Bake 10 minutes or until vegetables are tender-crisp.
Spread each slice of bread with pesto. Evenly divide vegetables on 2 slices of bread; evenly top with Goat Cheese, then remaining bread slices.
Heat lightly oiled grill pan or non-stick skillet over medium heat. Place sandwiches in pan. Place plate on sandwiches and weight down with heavy, heatproof object. Cook 10 minutes, turning once, until golden brown and Goat Cheese is melted.