Grilled Vegetable Panini

Directions

1. 1
   Preheat a grill pan over medium heat.
2. 2
   Brush the sliced vegetables with 1/4 cup olive oil.
3. 3
   Season with salt and pepper and place on the grill.
4. 4
   Cook until they have slightly charred and softened slightly, about 3 minutes per side.
5. 5
   (I usually roast the veggies in a 400*F. oven for about 10 minutes.
6. 6
   ).
7. 7
   Remove to a baking sheet.
8. 8
   In a large bowl, whisk together the garlic, Italian seasoning, vinegar, remaining 1/4 cup canola oil, and salt and pepper to taste.
9. 9
   Drizzle half of the dressing over the grilled vegetables.
10. 10
    Stir the chopped olives into the remaining dressing.
11. 11
    Cut the bread into 4 equal pieces and slice open.
12. 12
    Spread the chopped olives evenly on 4 bottom pieces of the bread.
13. 13
    Top with a single layer of each of the vegetables, reserving the remaining vegetables for another dish(perhaps ratatouille or more sandwiches?).
14. 14
    Sandra used 2 eggplant slices, 3 slices of squash and one onion, rings searated and evenly placed over squash for each sandwich.
15. 15
    Sprinkle(or lay slices) the cheese over each and place the remaining 4 bread pieces on top.
16. 16
    Place in a panini press and cook until well toasted, about 5 minutes.
17. 17
    (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.
18. 18
    ).