Sarah's Veggie Panini

The excitement due to my recently restored health is overwhelming, and with that excitement comes major cravings for foods that make me feel good.  Like veggies - veggies everywhere!  Brian and I picked up some delicious Rosemary Ciabatta from Gastronomia the other night, and with the leftovers I came up with a great sandwich.  It is savory and filling!

Sarah's Veggie Panini
Serves: 1
Points+: 9
Healthy Checks: 1 oil, 1-2 veggies, 1/2-1 dairy

• 3oz Ciabatta, or similar
• Assorted sliced, raw vegetables, such as:
• 1oz zucchini
• 5 sprigs asparagus
• 1/4 red bell pepper
• 1 Swiss brown mushroom
• 4 rings white onion
•  Olive Oil Cooking Spray
• Salt and Pepper
• 1T reduced-fat basil pesto
• 1/2oz soft goat cheese

Preheat oven to 400F (200C).

Slice vegetables and arrange in a baking dish.  Spray with olive oil and season with salt and pepper, to taste.

Roast vegetables in oven for 7 to 10 minutes, depending on your taste.

Meanwhile, slice Ciabatta in half and lightly spray each outer side with olive oil.  Prepare a pan or panini press.  If using a pan, spray it lightly with olive oil spray, and heat it over medium-high flame.

In a small bowl, toss vegetables with pesto.  Place on open Ciabatta.  Spread goat cheese onto the second slice of bread.

Cook panini until the cheese just starts to melt, and the crust is browned and crisp, flipping once.  By using a heavy pan or pot and pressing on top of the sandwich, you can achieve the same result as a panini press.