From: Krista in MI (71-82-64-147.dhcp.bycy.mi.charter.com)
Subject: Grilled Vegetable and White Bean Panini
Date: August 22, 2006 at 9:33 pm PST
This was the fourth recipe from my "Veganize/McDougallize Food Network Recipe" challenge. I have a picture and a link to the inspiration recipe on my blog
Grilled Vegetable and White Bean Panini
Bean Spread Recipe:
1 can great northern beans, drained (reserve liquid)
1 clove garlic, chopped
1 T. of your favorite no salt blend (I used Mrs. Dash)
1/2 t. dried oregano
1/2 t. dried thyme
Mash the beans with a potato masher. (You can use a food processor if you want it pureed instead of just "mashed.") Add enough bean liquid to make a paste. Add the garlic and spices. Set aside.
Grilled Vegetable Recipe:
4 portobello mushroom caps
1 medium zucchini, sliced lengthwise
1 medium yellow squash, sliced lengthwise
1 onion, sliced
1 cup fat free Italian dressing
Clean mushrooms with a damp cloth. Put all ingredients into a large zipper bag and let marinade in the refrigerator for at least 2 hours, if possible. (If not it isn't a big problem.) Turn every so often, if possible.
Once marinated, grill vegetables until done.
To assemble sandwiches:
8 slices hearty whole wheat bread
bean spread
grilled vegetables
1 tomato, sliced
Spread bean mixture on all eight slices of bread. (Four pieces are the bottom, four are the top.) Layer the grilled vegetables on the bean spread. Add tomato slices and top with remaining bread, bean spread side "in".
I grilled my Panini on a George Foreman grill. If you don't have one, you can use a gas grill, non-stick griddle or lightly sprayed skillet. Use an aluminum foil wrapped brick or another heavy pan for the weight.
