Things You'll Need:
- 1 medium eggplant
- 1 medium zucchini
- 1 red pepper
- 1 green pepper
- 2 portabello mushrooms
- 1 medium red onion
- 5 tbs. olive oil
- Grill or panini press
- Sandwich spread
- 8 slices sourdough bread
- 4 romaine lettuce leaves
- Cheese
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Step 1
Wash all of the produce. Cut a medium eggplant crosswise into 1/2-inch-thick slices. Do the same with one medium zucchini.
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Step 2
Remove the core and seeds from one red bell pepper and one green pepper. Slice the peppers lengthwise into strips.
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Step 3
Cut 2 portabello mushroom tops into 4 slices. Next, cut a small red onion into four 1/2-inch-thick slices.
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Step 4
Turn on the grill or panini press to high. Brush some olive oil on one side of all of the vegetables except for the lettuce. Add a dash of salt or pepper if you want a little seasoning. Grill the veggies oil side down for 5 minutes, then repeat for the opposite sides.
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Step 5
Spread some spicy brown mustard, horseradish or pesto spread on the inside of eight slices of sourdough bread if you want some sauce on your sandwich. Stack each panini half with a romaine lettuce leaf, then the veggie slices. Add 2 slices of mozzarella or Gouda cheese, then add the top slices of the sourdough.
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Step 6
Lower the grill heat to medium-high. Brush olive oil on both sides of the sandwiches. Grill each panini for 3 minutes per side, or until golden brown.
