Grilled Vegetable Panini

Ingredients

• 0.5 cup canola oil 
• 1 medium eggplant sliced
• 1 tablespoon garlic minced
• 1  bell pepper green seeds removed, sliced in 8 pieces
• 0.3 cup olives green finely chopped
• 1 tablespoon penzey's southwest seasoning italian
• 1 medium onion peeled sliced into 1/4-inch rounds
• 0.3 cup red wine vinegar 
• 4 servings salt and pepper black freshly ground
• 0.5 cup mozzarella cheese shredded
• 1 medium baby squash yellow sliced
• 1  baguet french
• 1  baguet french

Equipment

• bowl
• frying pan
• baking sheet
• whisk
• grill
• grill pan
• panini press

Directions

1. Preheat a grill pan over medium heat.
2. Brush the sliced vegetables with 1/4 cup canola oil. Season with salt and pepper and place on the grill. Cook until they have slightly charred and softened slightly, about 3 minutes per side.
3. Remove to a baking sheet.
4. In a large bowl, whisk together the garlic, Italian seasoning, vinegar, remaining 1/4 cup canola oil, and salt and pepper to taste.
5. Drizzle half of the dressing over the grilled vegetables. Stir the chopped olives into the remaining dressing.
6. Cut the bread into 4 equal pieces and slice open.
7. Spread the olive dressing evenly on 4 bottom pieces of the bread. Top with a single layer of each of the vegetables, reserving the remaining vegetables for Round 2 Recipe Ratatouille Pasta.
8. Sprinkle the cheese over each and place the remaining 4 bread pieces on top.
9. Place in a panini press and cook until well toasted, about 5 minutes. (Or place on a well-oiled grill pan and place a heavy hot cast-iron skillet or griddle on top of the sandwiches, and grill until the bread is well toasted, about 5 minutes per side.)