Grilled Vegetable Paninis

Since we (at least in Phoenix) are well into the outdoor grilling season, I decided to make one of my favorite sandwiches - grilled vegetable paninis.  It is very simple and very healthy.  To make them, you will need:

Ciabatta Bread
1 medium zucchini squash
1 medium yellow summer squash
1 red onion
2 medium sized portobello mushrooms
1 yellow or orange bell pepper
dressing of choice (I usually use basil or garlic flavored mayo)
Havarti or gouda cheese slices (optional)
1 medium tomoto, sliced
1 medium avocado, sliced or mashed
Olive oil

Preheat the grill on high.  Split the ciabatta bread down the middle to form a top and bottom.  Then, slice it to make sandwich sized pieces.

Wash the vegetables.  Cut the ends of the zucchini and squash off and slice them long ways into 1/2" pieces.  Quarter the bell pepper and remove the seeds.  Slice the onion to form a 1/2 - 1" slab.  Rub the mushrooms lightly with olive oil.  Lightly salt all the vegetables.

Lightly spray the grill surface with cooking spray.  Arrange the vegetables on the grill and allow to cook for about 4-5 minutes or until you see definite grill marks.  Flip and cook the other side.  You want the vegetables to be soft, but not mushy.

The skins on the bell pepper should be blackened.  You can peel this off if you don't like the flavor.  Place your dressing on both sides of the bread.  Arrange the vegetables and cheese, if desired.  Place in a preheated panini press for 3-4 minutes, or until the bread is crisp and golden brown.  Remove and add tomato slices and/or avocado, if desired, and enjoy!