Grilled zucchini, tomato, scallion paninni

As I mentioned the other day, Meg and I picked up some great fresh ingredients at the Wakefield Farmers Market on Saturday morning.  Tonight was a chance to put them to use in a seasonal grilled paninni.  You can certainly substitute any fresh vegetables you have, zucchini and tomato were in our vegetable basket.

Ingredients:

• 1/2 a dark green zucchini, thinly sliced
• 1/2 a light green zucchini, thinly sliced
• 1 tomato, sliced
• 5 scallions
• fresh loaf of Tuscan bread
• extra virgin olive oil
• Champagne vinegar
• salt
• pepper
• 4 slices of Provolone cheese

In a large bowl, combine about 2 tablespoons of olive oil with a teaspoon of vinegar.  Season with salt and pepper, whisk to combine.  Add the zucchini and tomatoes, and toss to coat.  Heat a pan over medium heat, and cook the vegetables until slightly browned.  (obviously, if you have a grill, this is a great time to grill the veggies).  Toss the scallions with olive oil and cook over medium heat for 3-4 minutes.  Remove from the pan and slice.

Slice the bread in half and layer with zucchini, tomato and scallions.  Top with the Provolone cheese.  Place under the broiler for about 5 minutes, until the cheese is melted.  Complete the sandwich, slice into 8 pieces.  At least there are leftovers for lunch at work tomorrow!