Roasted Vegetable And Mozzarella Panini - cooking recipe

Ingredients

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

Preparation

Whisk vinegar, oil, salt and pepper in a bowl.
Coat a baking sheet with cooking spray; place vegetables in 1 layer on sheet.
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 4 bottom slices of ciabatta with remaining vinegar mixture; pile veggies, cheese and basil on each of the slices.
Close sandwiches; spray both sides with cooking spray.
Heat a medium nonstick skillet over medium-high heat; add sandwiches. Place a second skillet on top of sandwiches and press down.
Cook 4 minutes, flipping once.
Serve.