Grilled Ratatouille Panini
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
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