Preheat oven to 425 degrees F

1 red bell pepper, washed, cored, and cut into 8 strips

1 yellow bell pepper, washed, cored, and cut into 8 strips

1 green bell pepper, washed, cored, and cut into 8 strips

1 c. thinly sliced yellow squash

5 oz. crimini mushrooms, stemmed, cleaned and sliced

1 small sweet onion, peeled and thinly sliced

2 T. extra virgin olive oil

salt and pepper to taste

2, 8 oz. rustic ciabatta style loaves of bread sliced in half

3 T. fresh basil, thinly sliced

8 oz. sliced hard salami

8 slices havarti cheese

8 slices mozzarella cheese

1 T. vegetable oil

In a large bowl, combine the vegetables with the olive oil, salt, and pepper; toss to coat. Arrange the vegetables on a sheet tray and place in the oven to roast for 20 minutes or until tender and brown, stirring occasionally. Remove from the oven and cool slightly.

Spoon the vegetable mixture on the bottom half of the each loaf of bread and cover with the cheeses, salami, and the top half of the bread.

Heat 2 cast iron or heavy sauté pans over medium high heat.

Lightly oil one pan with the vegetable oil and place a sandwich in the center of the pan; weigh it down with the bottom of the other pan.

Toast for 4 minutes or until light brown and crisp; if necessary, turn the sandwich and toast for 2 minutes more.

Remove the panini from the pan and slice.

A Panini press grill can be used instead of the 2 pans. You can also grill the vegetables on the Panini press grill. For use of this appliance, refer to manufacturers instructions.