Name: Eggplant, Red Pepper, and Fontina Panini with Spinach Salad
Yield: Makes 4 servings
Ingredients: Olive oil (for brushing); 1 14- to 16-ounce eggplant, cut crosswise into 1/2-inch-thick rounds; 2 large red bell peppers, cut lengthwise into 1 1/2- to 2-inch-wide strips; 8 1/2-inch-thick slices olive bread or country white bread; 8 ounces Fontina cheese, thinly sliced; 8 tablespoons grated Parmesan cheese; 4 tablespoons chopped fresh basil; 4 teaspoons chopped fresh oregano; 2 tablespoons extra-virgin olive oil; 1 tablespoon balsamic vinegar; 1 5-ounce package baby spinach

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Eggplant, Red Pepper, and Fontina Panini with Spinach SaladAndrea Chu

This vegetarian sandwich has very little oil—but it's still plenty indulgent, thanks to two cheeses and the sweet grilled peppers. Make it in a panini press or pan, or on the barbecue.

Recipe notes

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