Grilled Panini Sandwiches - cooking recipe

Ingredients

1 loaf fresh panini bread, sliced
4 ounces swiss cheese or 4 ounces mozzarella cheese, slices
3 sprigs of fresh flat-leaf Italian parsley or 3 sprigs fresh lovage
Grilled Vegetables
1 medium zucchini
1 small eggplant
1 1 medium yellow bell peppers or 1 medium orange bell pepper
1/2 cup sliced red onion
1 small summer squash
2 portabella mushrooms, stems removed
Basil Spread
1/4 cup fresh basil leaf, stems removed and chopped finely (NOT dried basil)
1/4 cup plain yogurt or 1/4 cup mayonnaise
1/2 tablespoon fresh lemon juice
1/2 teaspoon greek dried oregano or 1 tablespoon fresh Greek oregano
1/4 teaspoon salt
fresh ground black pepper
Dijon Spread
1/4 cup Dijon mustard
1 garlic clove, minced and roasted if desired
2 tablespoons mayonnaise
1/4 teaspoon crushed fennel seed
Marinade
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
salt and pepper

Preparation

Cut 8 slices of the panini bread.
Prepare the marinade. Set aside.
In small bowl prepare the basil dressing or Dijon mustard and mix well. The condiments can be made several hours in advance.
Slice the vegetables into uniform sizes.
Marinate the veggies in a shallow pan for an hour. Drain off the marinade and then grill the vegetables on each side for about 4-5 minutes, until tender yet crisp.
Spread one side of each sandwich slice with your choice of spread. Add the vegetables, next place 1 ounce of cheese and the parsley or lovage. Butter lightly the top and bottom of sandwich. Press down carefully on the sandwich and toast on grilll. Cut in half and serve.