Vegetable Panini
Chef:  Carol Nardello, Executive Chef Sub Zero Wolf           
This is a very quick and easy recipe anyone can do.  Any of the ingredients can be substituted for your favorites and can be prepared well ahead of time. 
Ingredients:
Portobello Mushroom Caps (1 per sandwich)
Sliced Japanese Eggplant  (2 –3 slices per sandwich)
Sliced Maui Onion
Sliced Red & Yellow Bell Peppers
Sliced Tomato (1 – 2 slices per sandwich)
SpinachSmoked Gouda (1 slice per sandwich)
Feta
Julienned Fresh Basil (approx. 2 – 3 lg. Leaves per sandwich)
Finely Chopped Garlic (approx. 1 clove per sandwich)
Extra Virgin Olive Oil
Bottle of Balsamic Vinaigrette
Salt & Pepper
Toasted Sourdough Bread
Aioli 

1. Wash and remove the black gills from the Portobello mushroom cap.
2. Marinate the whole mushrooms caps in the balsamic vinaigrette for a minimum of 2 hours. The caps should be well coated.  Try to rotate in the marinade every so often, especially if the marinade does not cover your caps completely. Refrigerate.
3. Preheat your oven to 350 degrees.
4. In a sheet of foil, wrap the eggplant, onion and bell peppers with garlic and a splash of extra virgin olive oil.  Put the wrapped veggies in a pan so to catch any oil that may spill out of the foil.  Put in the oven until veggies are tender (about 10 mins.)  After they are ready let cool and refrigerate until you are ready make your sandwiches.
5. When you are ready to make your sandwiches, get your grill ready.
6. Take each Portobello mushroom out of marinate.  Lay flat on it’s cap side down and start layering beginning with the Gouda cheese (this will act as a glue for all the veggies).  Finish with the Sliced tomato, spinach and finally the feta.  You may salt & pepper the tomato if desired.
7. Keep on the grill until the Gouda is warm and soft.
8. Spread a garlic aioli on your toasted bread, place your grilled mushroom cap on on slice, finish with some julienned basil and top with the other slice of bread.

1 teaspoon canola oil
1 medium onion, chopped
1 teaspoon Butter Buds
1 large garlic clove, minced
1/4 cup chopped red bell pepper
1/4 cup chopped green bell pepper
3 cups frozen corn
1 Roma tomato, chopped
Pinch salt
1/8 teaspoon black pepper
Tabasco Sauce to taste (optional)

Spread oil evenly in sauté pan and heat slightly. Add onion and stir in Butter Buds to coat. Stir in garlic, red pepper, and green pepper; cook until onion is soft, about 2 minutes. Add corn and cook, stirring a few times, until corn is defrosted, about 5 minutes. Add tomato, salt, and pepper and cook until heated through. Add Tabasco Sauce. Makes 4 servings.

Dianna Helfand - Hawai'i Light and Healthy. Available through Bess Press.

4 zucchini, simmered or microwaved until tender but crisp
3/4 cup chopped onion
4 tablespoons light margarine
2 tablespoons diced pimientos, rinsed and drained
1 teaspoon minced garlic
Pinch salt
1/8 teaspoon black pepper
2 cups corn bread stuffing mix
1/2 cup shredded nonfat mozzarella

Preheat oven to 350 degrees. Spray 9-by-13 inch baking dish with cooking spray. Cool zucchini and slice in half lengthwise. With spoon, carefully take pulp out, keeping shells intact. Chop pulp and set aside. Place zucchini halves in baking dish. Sauté onion in margarine until translucent; add zucchini, pimientos, garlic, salt, and pepper and cook for about 2 minutes more. Stir in stuffing mix and combine well. Divide mixture evenly and stuff zucchini shells. Sprinkle with mozzarella. Bake until heated through, about 30 minutes. Makes 8 servings.

Dianna Helfand - Hawai'i Light and Healthy. Available through Bess Press.