Grilled Rosemary, Tofu, and Veggie Panini

Ingredients

Marinade

• 3 tablespoons raspberry balsamic vinegar
• 2 tablespoons water
• 1 small minced shallot
• 2 tablespoons minced rosemary
• 1 teaspoon sea salt
• 16 ounces firm tofu
• 1 medium zucchini
• 1 large red bell pepper
• 3 slices fat-free swiss cheese
• 1/2 cup fresh basil leaf
• 6 slices crusty bread or 3 good rolls
• cooking spray

Directions

1. 1

   Combine all ingredients for marinade in a large plastic ziploc bag. Press tofu and cut into six slices. Add tofu slices to marinade and refrigerate overnight.

2. 2

   About 1 hour prior to dinner time, add sliced zucchini and sliced red pepper to marinade.

3. 3

   Add a bit of water if necessary to coat.

4. 4

   Preheat grill (indoor or outdoor).

5. 5

   Grill tofu, zucchini, and bell pepper until softened and well marked on both sides- about 5 minutes per side.

6. 6

   If using an outdoor grill- wrap a brick in aluminum foil and allow it to preheat.

7. 7

   Spray aluminum foil with cooking spray and assemble sandwiches- dividing fillings evenly and adding cheese and basil leaves.

8. 8

   Close foil tightly and place brick on top of sandwiches.

9. 9

   Grill 2 minutes per side.

10. 10

    If using indoor grill- assemble sandwiches and grill for about 2 minutes.