1 medium zucchini cut into 8 slices (1/4 inch thick)
1 red bell pepper cored, seeded and quartered
1/2 pound sliced mozzarella or provolone cheese
Stonewall Kitchen Basil Pesto
8 slices ciabatta or crusty bread
Brush each side of the vegetables with olive oil and season with salt and pepper. Spread vegetables on a greased baking sheet and place under the broiler for 7-8 minutes or until vegetables are tender, turning once.
Spread Stonewall Kitchen Basil pesto on one side of each slice of bread. Place the vegetables and cheese over the pesto on 4 of the slices. Top with the remaining bread. Brush outside of the sandwich with olive oil. Cook in a panini press or in a heavy skillet over medium heat until golden brown and the cheese is melted.