Veggie Panini

4 tsp. olive oil, divided

1/2 red onion, thinly sliced

1 lb. mushrooms, stems removed and diced

2 cloves garlic, minced

1 Tbsp. chopped fresh thyme

1/4 tsp. salt

1 Tbsp. balsamic vinegar

4 oz. goat cheese

1 loaf ciabatta bread, cut into 8 slices

1 jar roasted red Italian peppers, sliced

1 cup spinach

In a medium pan over medium-low heat, heat 2 teaspoons olive oil. Add onions and cook until slightly caramelized, about 15 minutes. Transfer to a medium bowl and set aside.

In the same pan over medium-high heat, heat remaining 2 teaspoons oil. Add mushrooms and cook about 10 minutes. Stir in garlic and cook 1 minute. Transfer to bowl with onions. Add thyme, salt, balsamic vinegar and goat cheese. Stir to combine.

Turn on panini press.

Brush the inside of each slice of bread with olive oil and drizzle with balsamic vinegar. Spoon mushroom mixture evenly onto one half of each sandwich. Top with roasted peppers and spinach. Place other half of bread on top.

Transfer to panini press and cook 4 to 5 minutes. Flip and cook 3 to 4 minutes more.