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