How to Make Grilled Vegetable Panini

Awesome Vegetables Recipes: The uniform heat of a panini press gives these vegetable sandwiches just the right crispness. But they can easily be made without a press: Heat the panini in a heavy skillet (preferably cast iron) over medium heat, and set another heavy skillet on top of them as they cook. 

Ingredients:

2 sweet red peppers

2 yellow peppers or green peppers

2 portobello mushrooms

2 zucchinis, (10 oz/300 g total)

1/4 cup (60 mL) extra-virgin olive oil

1/4 cup (60 mL) wine vinegar

1/2 tsp (2 mL) Dijon mustard

1 clove garlic, minced

1/2 tsp (2 mL) salt

1/2 tsp (2 mL) pepper

1/2 cup (125 mL) mayonnaise

2 tbsp (30 mL) chopped fresh mint

2 tbsp (30 mL) tahini paste

4 crusty buns, cut in half

Directions:

1. Seed, core and cut red and yellow peppers into quarters; place in large bowl. Remove stems from mushrooms; add mushrooms to bowl. Slice zucchini lengthwise; add to bowl.

2. Whisk together oil, vinegar, mustard, garlic, salt and pepper; pour all but 2 tbsp (25 mL) over vegetables and toss to coat.

3. Place vegetables on greased grill over medium-high heat; close lid and cook, turning once, for 10 to 15 minutes or until tender-crisp. Thickly slice mushrooms.

4. Whisk mayonnaise, mint and tahini into reserved oil mixture; spread on cut sides of buns. Sandwich vegetables in buns. (Make-ahead: Wrap and refrigerate for up to 4 hours.) Cut in half to serve.