Grilled Veggie
and Herbed-Goat Cheese Paninis
PersonalPoints™ per serving


Total Time: 42 min
Prep: 20 min
Cook: 12 min
Serves: 4
Easy
Make the vegetables for this recipe up to three days ahead and store them in the refrigerator for a hearty and healthy lunch that comes together quickly. The zesty goat cheese spread can also be made up to one day ahead and stored in the refrigerator. Delicious whether served hot or cold, the simple combination of oregano, salt, and fresh lemon juice adds a zesty flavor to the vegetables. If you don't have a panini press, you can throw this sandwich onto the grill or cook it in a heavy skillet on the stove, pressing the top of the sandwich with the pan lid or another pan.
Ingredients
  • 1 large sweet red pepper, cored and quartered
  • 2 small uncooked zucchini, halved widthwise, cut into 8 thin slices each
  • 1 medium eggplant, cut into 8 thin slices each
  • 4 sprays cooking spray
  • 1 tsp kosher salt
  • 1 tbsp fresh oregano, divided
  • 1 tbsp minced garlic, divided
  • 1 tsp fresh lemon juice
  • ¾ cups semisoft goat cheese, crumbled
  • 4 tsp chives, fresh, chopped
  • 1 tsp lemon zest
  • 8 slices reduced-calorie bread, Italian style

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 the refrigerator, up to 3 days before use).
  3. In a small bowl, combine goat cheese, chives, the remaining 1 teaspoon oregano, the remaining 1 teaspoon garlic, and zest. (Cheese spread can be made ahead and stored, covered in the refrigerator, up to 1 day before use).
  4. When ready to cook, bring the 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 the 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).
  6. Serving Size: 1 sandwich.

Notes
If you don’t feel like grilling the sandwiches, simply spread the cheese mixture on bread or a wrap and layer with the grilled vegetables.
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