Roasted Vegetable and Pesto Panini - Serves 4

ingredients

• 1/4 cup olive oil
• Salt and pepper
• Vegetable cooking spray
• 1 medium eggplant, cut in rounds (1/4-inch thick)
• 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

directions

1. 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.
2. 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.