Grilled Vegetable and Goat Cheese Panini

1 whole wheat baguette, cut into four 5” pieces 4 ounces soft goat cheese ½ medium zucchini, cut into ¼” slices ½ medium eggplant, cut into ¼” slices ½ medium squash, cut into ¼” slices ½ medium orange pepper, cut into ¼” slices ½ tablespoon extra virgin olive oil ½ teaspoon kosher salt ½ teaspoon freshly ground black pepper 12 medium fresh basil leaves

190 Calories (42% from fat) • carb.19g • pro. 9g • fat 9g • sat. fat 5g • chol. 15mg • sod. 550mg • calc. 72mg • fiber 5g

Preheat the Cuisinart® Griddler® Junior, in the open position, to high. Slice each piece of baguette in half lengthwise. Spread 1 ounce of goat cheese on the inside top of each baguette piece; reserve. In a large bowl, toss the vegetables with the olive oil, salt and pepper. Arrange half of the vegetables evenly spaced on the preheated Griddler®. Grill 2-4 minutes per side. Transfer vegetables to a platter; repeat with remaining vegetables. Close the grill to the closed position; reduce the temperature to medium. Prepare panini. Divide the grilled vegetables among the plain baguette bottoms; top with the basil leaves. Press the top baguette pieces onto the panini. Arrange the panini evenly among the bottom grill plate; close, applying light pressure to handle for about 30 seconds. Grill panini for 3 to 4 minutes. Serve warm.