Panini Grilled Vegetable

Credits

Original Recipe

Ingredients

• 4 Tbsp. mayonnaise
• 2 tsp. tarragon vinegar
• 1/2 tsp. dried tarragon
• 1 carrot, peeled and sliced lengthwise into 1/8-inch strips
• 1 small zucchini, sliced into 1/8-inch strips
• 1 yellow summer squash, sliced into 1/8-inch strips
• 1 small red onion, peeled and thinly sliced
• 1/4 cup olive oil
• 1/4 cup tarragon vinegar
• Salt and pepper to taste
• 4 1-inch thick slices French bread Olive oil

Directions

In small bowl, combine mayonnaise, 2 tsp. tarragon vinegar and dried tarragon in a small bowl. Cover and refrigerate.

Place sliced vegetables in a zip-top plastic bag or large baking dish, season with salt and pepper and drizzle with the 1/4 cup of olive oil and 1/4 cup of tarragon vinegar. Set aside for a few minutes to marinate.

Prepare and preheat two sided grill. Place vegetables on grill and cook 3 minutes, until tender. Reduce grill heat to medium-low. Brush French bread slices with olive oil and grill 2 minutes per side, until golden brown.

Spread each slice of bread with the tarragon mayonnaise, then form sandwiches with the grilled vegetables. 2 sandwiches

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