Grilled Rosemary, Tofu, and Veggie Panini

• 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
• 12 cup fresh basil leaf
• 6 slices crusty bread or 3 good rolls
• cooking spray

1. Combine all ingredients for marinade in a large plastic ziploc bag.
2. Press tofu and cut into six slices.
3. Add tofu slices to marinade and refrigerate overnight.
4. About 1 hour prior to dinner time, add sliced zucchini and sliced red pepper to marinade.
5. Add a bit of water if necessary to coat.
6. Preheat grill (indoor or outdoor).
7. Grill tofu, zucchini, and bell pepper until softened and well marked on both sides- about 5 minutes per side.
8. If using an outdoor grill- wrap a brick in aluminum foil and allow it to preheat.
9. Spray aluminum foil with cooking spray and assemble sandwiches- dividing fillings evenly and adding cheese and basil leaves.
10. Close foil tightly and place brick on top of sandwiches.
11. Grill 2 minutes per side.
12. If using indoor grill- assemble sandwiches and grill for about 2 minutes.

raspberry balsamic vinegar, water, shallot, rosemary, salt, tofu, zucchini, red bell pepper, swiss cheese, fresh basil leaf, crusty bread, cooking spray

Taken from www.food.com/recipe/grilled-rosemary-tofu-and-veggie-panini-174005 (may not work)