Ingredients: 8 large thin slices portabello mushroom 8 very thin slices red onion 4 very thin lengthwise slices zucchini, halved 4 large very thin slices peeled eggplant Olive oil and garlic salt 4 large strips roasted red pepper (about the size of the sandwich) 8 slices grainy bread, sliced ¾ inch thick 2 tablespoons pesto 6 ounces smoked mozzarella cheese, thinly sliced

Directions: Brush mushrooms, onion, zucchini, and eggplant lightly with olive oil. Cook in a large skillet (in batches) over medium-high heat for a few minutes on each side to lightly brown. Remove from skillet and sprinkle with garlic salt; set aside. Spread one side of 4 bread slices with pesto. Top with half the cheese, equal amounts of vegetables, and the remaining cheese. Cover each stack with a top slice. Brush bread lightly with oil and cook in a panini press for about 5 minutes or until bread is golden and cheese is melted. Makes 4 servings. recipe tip: No panini press? Place sandwiches in a large skillet over medium heat. Press down with a large plate to compress sandwiches and cook 5 minutes. Turn and repeat. (Recipe from Mirassou Winery)   *See more recipes in our vegetables & salads collection