I love my Panini Press and use it to grill way more than just sandwiches.
If you have any sort of sandwich press/grill-type thing and have gotten bored with sandwiches (though how is that possible?), you can still put it to good use. It's also great for burgers, quesadillas, tofu slabs, and, surprise, just plain veggies too!
These grilled veggie tacos quick and easy, and a great alternative to filling them with veggie 'meat' or beans.
12 taco shells of your choice, either the already-crisp ones, or home fried from soft corn tortillas
1 red bell pepper
1 small zucchini
1 portobello mushroom
1 red onion
1 jalapeno pepper
2 teaspoons olive oil
1 clove garlic, pressed
3 Tbsp sliced black olives
1 Tbsp (or to taste) chopped cilantro
1 Tbsp taco seasoning blend (either store-bought mix or your own blend of cumin, chili powder, garlic powder, cayenne, salt, pepper and/or whatever you like)
guacamole (or other 'toppings' of your choice)
Cut all the vegetables except garlic into 1/2 inch strips or slices, try to have everything a uniform thickness so they cook evenly, though they don't have to be small bits, you'll be chopping them up a bit afterwards too.
Place vegetables in bowl and toss with olive oil until everything is coated.
Place vegetables in single layer on the Panini grill (or George Forman grill or whatever indoor grill type thingy you have). They can overlap a little, but try to have a single layer. You'll probably have to do several batches.
Turn grill to high, press down top of the grill and let veggies sizzle away until they get tender-crisp - you want some darker spots here and there. Gently scrape veggies off grill and transfer to a plate (they may stick a little but should be fairly easy to remove). Continue process until all veggies are cooked. Set aside to cool.
If you're making home fried taco shells, this is a great time to fry those up, fresh, hot and crispy.
When veggies are cool enough to handle, chop grilled veggies into bite-size pieces and put in bowl. Toss veggies with taco seasoning, pressed garlic, olives and cilantro.
Serve in taco shells with guacamole and your choice of other toppings.