Ingredients

• 1 Tbsp. balsamic vinegar

• 1 tsp chopped garlic

• 1 tsp Dijon mustard

• 1/2 tsp coarse salt

• 1/8 tsp freshly-ground black pepper

• 3 Tbsp. extra-virgin extra virgin olive oil

• 1 large portabella mushroom sliced

• 1 small summer squash, slice lengthwise

• 1 /2 large red onion thinly sliced

• 4 thin rustic bread slices

• 2 ounce fontina cheese thinly sliced

• Coarse salt to taste \Freshly-ground black pepper to taste

• Dry red pepper flakes to taste

• Extra virgin olive oil spray as needed

Instructions

1. For the vinaigrette: Combine the vinegar, garlic, mustard, salt and pepper Add in the oil; mix well.

1. Heat the oven to 375 degrees.

2. Mix the mushrooms, onions and squash with 3 Tbsp. of the reserved vinaigrette. Arrange the vegetables in a single layer on a baking sheet.

3. Bake till the mushrooms and squash are tender and the onions are cooked down but still retain some texture, about 25 to 30 min.

4. To assemble, brush some vinaigrette on the bread. Divide the onions proportionately and spread them on 4 slices. Fan each portabella and squash, overlapping, over the cheese. Season with salt, pepper and red pepper flakes. Close the panini.

5. Spray oil on a large grill pan or possibly frying pan. Heat till warm over medium heat; lightly spray oil on the outer surfaces of the panini. Cook, covered, till browned on one side, 3 min; turn, gently compress, then brown the other side, about 3 min more. Let rest 5 min before cutting in half. Serve warm.