• Oil for brushing
• Portobello mushrooms
• Yellow squash, sliced lengthwise
• Zucchini, sliced lengthwise
• Tomatoes, sliced
• Red onions, sliced
• Red wine vinegar
• Sourdough bread
• Slices provolone cheese
• Basil

1. Heat grill.
2. Brush vegetables with oil.
3. Grill mushrooms, squash and zucchini for 2–3 minutes on each side or until well-defined grill marks appear.
4. Place the onions and tomato slices on top of aluminum foil and place it on the grill to prevent them from falling through the grids.
5. In a large mixing bowl, toss all of the grilled vegetables with red wine vinaigrette and allow to marinate for at least 30 minutes.
6. Dress your sandwich in whichever way you like and divide the vegetables evenly.
7. Grill the prepared sandwich for a few minutes on each side until bread is slightly toasted.

Let the grilling begin ... with summer just around the corner :). Only instead of ribs or a juicy hamburger, its grilled veggie panini today. Serve this with a nice tall cool drink and your favorite chips. Enjoy! NOTE: I used a heavy cast iron skillet to press the sandwich down on the grill. This gives the sandwich ridges and the bread will grill to a perfect crisp on the outside.