Grilled Vegetable Panini
Summer squash
(an assortment)
Eggplant
Onion
Peppers
Olive oil
Rosemary
Oregano
Thyme
Salt and pepper
Slice vegetables lengthwise into strips no thicker than ½ inch. Combine olive oil and spices (be generous with the herbs) and marinate vegetables, making sure all faces of the vegetable slices are covered. Then cook on grill until vegetables are partially blackened, you may want to use grill basket for onions and peppers.
2 loaves French bread
(16 to 18 inches)
2 balls mozzarella
(8 oz.)
3 large tomatoes
Basil leaves
Cut loaves of bread lengthwise. Arrange bread on baking sheets and layer with slices of mozzarella first, grilled vegetables next, and slices of tomato last. Drizzle with a little bit of olive oil and place the baking sheets under a broiler until cheese in melted. Garnish with leaves of fresh basil. Cut in pieces to serve.
