Pair with Mirassou California Pinot Noir

Prep time: 15 minutes

Cook time: 30 minutes total

8          large, thin slices portabella 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 3/4-inch thick

2          tablespoons pesto

6          ounces smoked mozzarella cheese, thinly sliced

Brush mushrooms, onions, 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. Brush bread lightly with olive 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 sandwich and cook for 5 minutes. Turn and repeat.

Courtesy of Family Features