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Photo of Grilled Veggie and Herbed-Goat Cheese Paninis by WW

Grilled Veggie and Herbed-Goat Cheese Paninis

10
Points®
Total Time
42 min
Prep
20 min
Cook
12 min
Serves
4
Difficulty
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 in a heavy skillet on the stove, pressing the top of the sandwich with the pan lid or another pan.

Ingredients

Red bell pepper

1 large, cored and quartered

Uncooked zucchini

2 small, halved widthwise, cut into 8 thin slices each

Eggplant

1 medium, cut into 8 thin slices each

Cooking spray

4 spray(s)

Kosher salt

1 tsp

Fresh oregano

1 Tbsp, divided

Jarred minced garlic

1 Tbsp, divided

Fresh lemon juice

1 tsp

Semisoft goat cheese

¾ cup(s), crumbled

Chives

4 tsp, fresh, chopped

Lemon zest

1 tsp

Reduced-calorie bread

8 slice(s), 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 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).
  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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