Grilled Vegetable and Mozzarella Panini

2  tablespoons		Balsamic Vinegar
1  tablespoon		Natural Oils Extra Virgin Olive Oil
1/2  teaspoon		Morton Table Salt - Iodized
4  cups		Eggplant
4  cups		Cooked Zucchini - Sliced
1		Red Bell Pepper - Medium
4		ciabatta breads
4  ounces		Kraft Part Skim Mozzerella Cheese
8		Basil - Fresh, Leaves

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PREPARATION
Whisk vinegar, oil, salt and pepper in a bowl. Coat a baking sheet with cooking spray; place vegetables in 1 layer on sheet. Brush both sides of eggplant and zucchini with vinegar mixture. Spray all vegetables with cooking spray and place under broiler, 7 to 8 minutes, turning once and coating with cooking spray. Lightly brush 4 bottom slices of ciabatta with remaining vinegar mixture; pile veggies, cheese and basil on each of the slices. Close sandwiches; spray both sides with cooking spray. Heat a medium nonstick skillet over medium-high heat; add sandwiches. Place a second skillet on top of sandwiches and press down. Cook 4 minutes, flipping once. Serve.