Grilled Rata­touille Panini

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Rachael Ray Every Day - - Greatest Hits - TURN YOUR GRILL INTO A PANINI PRESS WITH THIS VEG­GIE-PACKED SAMMIE. (IT’S ALSO A GREAT WAY TO USE UP ALLLL THAT ZUC­CHINI.)

3∕4 cup olive oil 2 large cloves gar­lic, crushed 1 eg­g­plant 1 zuc­chini, sliced length­wise

into 1∕2- inch- thick planks 2 red, yel­low, and/or or­ange bell pep­pers— stemmed, seeded, and quar­tered 1 tsp. herbes de Provence 8 slices ar­ti­san- style bread 8 slices Swiss cheese

or fontina 2 cups baby arugula 1∕3 cup store- bought

olive tape­nade

Heat a grill or grill pan over medium. In a small saucepan, heat the oil and gar­lic on the grill (or on the stove­top) over medium.

Us­ing a veg­etable peeler, peel long strips off the eg­g­plant, leav­ing a strip of skin be­tween peeled sec­tions. (The eg­g­plant will look striped.) Cut cross­wise into 1∕2-inch-thick slices. Brush all the veg­eta­bles with the gar­lic oil; sea­son with salt, pep­per, and the herbes de Provence. Grill the veg­eta­bles, turn­ing once, un­til ten­der, 6 to 8 min­utes. Brush 1 side of each slice of bread with the gar­lic oil. Ar­range 4 slices of bread on a work sur­face, oil- side down. Top with the veg­eta­bles, then the cheese and arugula, di­vid­ing equally. Spread the re­main­ing slices of bread with the tape­nade and place on the sand­wiches, tape­nade-side down.

Place the sand­wiches on the grill and weigh them down with foil-wrapped bricks. Or place the sand­wiches in an oven­proof skil­let or grill pan and top with an­other skil­let. Cook the sand­wiches un­til the bread is crispy and the cheese melts, about 2 min­utes per side.

MAKES 4 AC­TIVE: 30 MIN TO­TAL: 30 MIN

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