Roasted Vegetable & Cheese Panini with Balsamic Glaze

This is a hearty, soul-satisfying sandwich and takes your typical grilled cheese to another level. Healthy and flavorful roasted vegetables layered between your favorite cheese on slices of brioche are a match made in heaven. Now, add the balsamic glaze and your tastebuds will thank you! This sandwich pairs nicely with the tomato soup and homemade Parmesan croutons.


  • 1 large eggplant, cut into 1/2-inch rounds, then cut crosswise into sticks
  • 2 cups cherry or grape tomatoes
  • 1 medium yellow onion, cut into 1/2-inch wedges
  • 1 red bell pepper, cut inch 1/2-inch strips
  • 4 garlic cloves, minced
  • Extra-virgin olive oil
  • 1/2 teaspoon dried thyme
  • salt
  • black pepper
  • 3 zucchini, cut into sticks
  • Balsamic glaze

Sandwiches Ingredients:

  • Slices of Brioche Bread, toasted
  • Gouda or Fontina cheese, thinly sliced
  • Mayonnaise
  1. Preheat oven to 400 degrees. Line 2 sheet pans with foil. Divide the eggplant, tomatoes, onion, bell pepper and garlic between prepared pans. Drizzle with olive oil, toss well until coated (I use my hands). Sprinkle with thyme, salt and black pepper, toss again. Roast 10 minutes.
  2. Divide zucchini between the pans, toss with a bit more oil if necessary. Roast 15-20 minutes, until eggplant is tender, and tomatoes have begun to burst. Reduce heat to 350 degrees. Roast until veggies begin to brown.
  3. To make a sandwich, spread both slices of bread with mayonnaise on one side. Top each with a slice or 2 of cheese. Spoon the roasted vegetables on one slice, drizzle with balsamic glaze. With cheese side down, gently press the other slice on vegetables.
  4. Heat in oven, microwave or on a grill until cheese is melted.
  5. Repeat to make additional sandwiches.
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