Grilled Vegetable and Mozzarella Panini

Ingredients

• 2 tablespoons balsamic vinegar 
• 0.1 teaspoon pepper black
• 8 slices ciabatta bread 
• 1 medium eggplant cut lengthwise into 8 slices (1/4 inch each)
• 8 large basil fresh
• 1 cup mozzarella cheese shredded reduced-fat
• 1 tablespoon olive oil extra virgin extra-virgin
• 1  bell pepper red cored seeded quartered
• 0.5 teaspoon salt 
• 1 medium zucchini cut into 8 slices (1/4 inch each)

Equipment

• bowl
• frying pan
• baking sheet
• whisk
• broiler

Directions

1. Whisk vinegar, oil, salt and pepper in a bowl. Coat a baking sheet with cooking spray; place vegetables in 1 layer on sheet.
2. Brush both sides of eggplant and zucchini with vinegar mixture. Spray all vegetables with cooking spray and place under broiler, 7 to 8 minutes, turning once and coating with cooking spray. Lightly brush bottom slices of ciabatta with remaining vinegar mixture. Pile veggies, cheese and basil on 4 slices of bread. Close sandwiches; spray both sides with cooking spray.
3. Heat a medium nonstick skillet over medium-high heat; add sandwiches.
4. Place a second skillet on top of sandwiches and press down. Cook 4 minutes, flipping once.
5. Serve.
6. Self