Fall Vegetable Panini

I am not wasting any time getting started on the fall recipes.  Why should you wait?  You shouldn't.  Let's just leave it at that. 

This sandwich was found in this month's WW magazine.  Which is a good issue, just so  you know.  It's full of veggies and the fresh basil gives it a fresh taste.  Give it a try!


There's an element of adventure in this dish.  If you don't have a panini press (or you, um, are to lazy to get your press out) then you get to figure out a way to get everything smooshed down. 

I opted for a salt and pepper shaker and a pasta bowl.  It worked well.  I mean it was touch and go for a bit...but it overall went well. 
Fall Vegetable Panini
from WW Magazine
1 small eggplant, thinly sliced
1 zucchini, thinly sliced
1 squash, thinly sliced
4 3 oz ciabatta rolls (remove most of the soft part) 
1 tbl olive oil
1 tbl white balsamic vinegar
1 minced garlic clove
1/4 tsp salt
2 thinly sliced tomatoes
1/2 cup of fresh basil
1/2 cup shredded low fat swiss cheese (but I used part skim mozzarella...it was good)
Spray a large skillet with cooking spray.  Add one thinly sliced eggplant to the skillet, grill on both sides until soft and brown.  Repeat for the squash and the zucchini.  Set aside.
Mix the olive oil, the vinegar, the garlic clove, and the salt.  Spread this mixture on each side of the bread.  Layer eggplant, zucchini, and squash on one side of the bread.  Top with tomato slices, cheese, and basil.  Cover with the other piece of bread.
Place sandwiches in the pan.  Place something on top of the sandwiches to press them down; grill until bread is well marked and cheese is melted. 
Serving size 1 sandwich (makes four)
Points plus 7

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