Spicy Grilled Vegetable Italian Panini

• 1/4 cup (50 ml) olive oil
• 2 tbsp (30 ml) balsamic vinegar
• 3/4 tsp (4 ml) each salt and pepper
• 4 clove garlic, minced
• 1 zucchini, sliced into 1 cm thick rounds
• 1 red pepper, sliced into strips
• 1/2 small red onion, sliced into 1 cm thick rounds
• 1/4 cup (50 ml) pesto such as artichoke, basil or sundried tomato
• 8 slices fresh Italian bread, about 1 cm thick
• 1/4 cup (50 ml) pickled hot peppers
• 1 cup (250 ml) shredded cheese such as provolone, Asiago or mozzarella

Whisk the oil with the vinegar, salt, pepper and garlic. Add the zucchini, red pepper and onion; toss to coat.

Select the "Manual Mode" program and press "OK". Lightly grease the cooking plates with cooking spray. Once the purple indicator light has stopped flashing, place the vegetables on the grill and close the lid.

Cook the vegetables, in batches, for 3 to 5 minutes or until well marked and tender. Spread the pesto over 4 slices of bread. Top with vegetables, pickled peppers and cheese. Cap the sandwiches with remaining slices of bread.

Select the "Sandwich" program and press "OK". Lightly grease the cooking plates with cooking spray. Once the purple indicator light has stopped flashing, place two sandwiches on the grill and close the lid. Cook until the indicator light has changed to the colour red. Repeat with the remaining sandwiches.

Tips: Kick up the heat by adding more hot peppers or a few slices of hot Italian salami. Or, omit the peppers for a tame sandwich. Make this sandwich a new flavour experience every time by changing the cheese. Try sliced bocconcini, shredded Parmesan, Emmental, goat cheese or even Gorgonzola.