By Nathan Haskins
Preheat a grill pan or skillet over medium-high heat. Lightly brush the bread slices with olive oil on one side.
Spread the goat cheese evenly on the un-oiled side of one slice of bread.
Layer the grilled zucchini, eggplant, and red pepper on top of the goat cheese.
Season the vegetables with a pinch of salt and black pepper.
Top with the remaining slice of bread, oiled side up.
Place the sandwich on the grill pan. Press down gently with a spatula and cook until the bread is golden brown and the cheese begins to melt, about 4-5 minutes per side.
Meanwhile, toss the mixed greens in a bowl with the light vinaigrette.
Once the panini is ready, remove it from the pan and slice in half.
Serve the panini warm alongside the mixed greens salad.
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By Nathan Haskins
This Sandwich Vegetarian Lunch Dinner recipe is ready in 20 minutes and features whole-grain bread or panini, grilled zucchini, grilled eggplant and other delicious ingredients. Contains 440 calories total.
Preheat a grill pan or skillet over medium-high heat. Lightly brush the bread slices with olive oil on one side.
Spread the goat cheese evenly on the un-oiled side of one slice of bread.
Layer the grilled zucchini, eggplant, and red pepper on top of the goat cheese.
Season the vegetables with a pinch of salt and black pepper.
Top with the remaining slice of bread, oiled side up.
Place the sandwich on the grill pan. Press down gently with a spatula and cook until the bread is golden brown and the cheese begins to melt, about 4-5 minutes per side.
Meanwhile, toss the mixed greens in a bowl with the light vinaigrette.
Once the panini is ready, remove it from the pan and slice in half.
Serve the panini warm alongside the mixed greens salad.
Calories per Serving: 440
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