Grilled Vegetable Paninis

Here's another great picnic or concert dish.  I've been making them for years and I haven't found anyone who dislikes them.  It's also vegetarian.  They can be made ahead and refrigerated.  Makes 4 sandwiches. Here ya' go:
Grilled Vegetable Paninis
2 med. zucchini, sliced lengthwise about 1/4 inch thick
2 med. yellow squash, sliced lengthwise also 1/4 inch thick
1 med. eggplant, peeled and sliced lengthwise 1/4 inch thick
1 med. sweet onion, sliced  1/4 inch thick
4 med. portobello mushrooms, cleaned
1/2 cup olive oil to brush vegetables
2 red or yellow peppers that have been roasted and peeled and quartered
1/2 cup sundried tomato and olive spread
4 ciabatta rolls cut in half or 1 large loaf ciabatta cut into 4ths and each piece halved
1 cup grated white cheese of your liking i.e. provolone
2 tbls unsalted butter, softened

Heat your grill to high.  Brush all of the vegetables with the olive oil and sprinkle with salt and pepper.  Grill until charred and tender. Cut mushrooms into 1/4 inch slices. Heat your panini maker or cast iron skillet.  Brush the uncut portions of the bread with the butter.  On the other side, spread the sundried tomato spread and then on one piece, equally layer the vegetables on the bread. Put the grated cheese on the other slice.  Put the halves together and grill until the bread is toasted and the cheese somewhat melted.  If using a cast iron skillet, just place the sandwiches on the hot skillet and place something heavy on top.  When that side is toasted, flip and toast the other side and cheese is somewhat melted. 

Sun Dried Tomato and Olive Spread
3 cloves garlic
1/2 cup chopped sundried tomatoes (not in olive oil)
3 tbls. tapenade (black olive spread)
1/4 cup EVOO
2 tbls good quality balsamic vinegar
2 tbls finely minced chives
salt and pepper to taste

In a blender or food processor, add all ingredients and pulse until just combined.