Grilled Vegetable Panini Serving Size - 2 Prepared By - DnD Recipe Rating * * * * *
			1/8 cup olive oil 1 small Japanese eggplants or 1/4 medium to large regular eggplant, cut crosswise into 1/2-inch-thick slices 1/2 zucchini, cut crosswise into 1/2-inch-thick slices 1/4 small red onion, cut into 1/2-inch-thick slices Salt and freshly ground black pepper 2 flat breads cut in half 1/4 cup Basil Pesto 2 ounces fresh water-packed mozzarella cheese, drained, sliced 1 tomatoes, sliced 1/4 cup roasted red peppers 8 large basil leaves
			Heat a grill pan over medium-high heat. Drizzle the oil over the eggplant, zucchini, and onion slices, then sprinkle with salt and pepper. Working in batches, grill the eggplant, zucchini, and onions until they are tender and grill marks appear, about 4 minutes per side. Cool completely. Cut each Flat bread into half. Working with one of the flat bread piece at a time, spread both sides with the pesto. Working with the bottom slice of the flat bread, stack 2 slices of eggplant, 2 slices zucchini, 1 slice onion, 1 slice tomato, 1 slice mozzarella, and 1 slice of roasted pepper. Sprinkle with salt and pepper. Place top half of flat bread on top and continue with remaining flat bread.