Grilled veggie and herbed-goat cheese paninis
10
Points®
Temps total: 42 min • Préparation: 20 min • Cuisson: 12 min • Portions: 4 • Difficulté: Facile
This summery sandwich would be a great addition to any picnic basket. It’s equally delicious served warm, room temperature or chilled.
Ingrédients
Red bell pepper
1 large, cored and quartered
Zucchini
2 small, halved widthwise, cut into 8 thin slices each
Eggplant
1 medium, cut into 8 thin slices each
Olive oil cooking spray
4 spray(s)
Kosher salt
1 tsp(s)
Fresh oregano
1 tbsp(s), divided
Minced garlic
1 tbsp(s), divided
Fresh lemon juice
1 tsp(s)
Semisoft goat cheese
¾ cup(s), crumbled
Chives
4 tsp(s), fresh, chopped
Lemon zest
1 tsp(s)
Reduced-calorie bread
8 slice(s)
Instructions
1
Heat a grill or grill pan over medium-high heat.
2
Lightly coat both sides of vegetables with cooking spray; season with salt. Grill vegetables until tender and grill marks are evident, turning once, about 4 minutes for eggplant and 5 to 6 minutes for peppers and zucchini; remove from grill and toss with 2 teaspoons oregano, 2 teaspoons garlic and lemon juice. (Vegetables can be made ahead and stored, covered in refrigerator, up to 3 days before use).
3
In a small bowl, combine goat cheese, chives, remaining 1 teaspoon oregano, remaining 1 teaspoon garlic and zest. (Cheese spread can be made ahead and stored, covered in refrigerator, up to 1 day before use).
4
When ready to cook, bring cheese mixture to room temperature; spread 1 1/2 tablespoons on each slice of bread. Top 4 slices of bread each with 2 slices eggplant, 1 slice pepper and 2 slices zucchini; top with a second slice of bread, goat cheese-side down.
5
Coat a grill or grill pan with cooking spray; heat over medium heat. Grill sandwiches pressing down lightly, until bread is toasted and goat cheese melts, about 2 to 3 minutes per side (or use a panini press). Yields 1 sandwich per serving.
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