Grilled Veggie Panini


1 Small Eggplant, thinly sliced
1 Zucchini, sliced thinly
2 Portobello Mushrooms, cleaned and sliced on a diagonal
2 Roasted Bell Peppers (from a jar it’s fine)
8 oz of Fresh Mozzarella, thinly sliced
Extra Virgin Olive Oil
1 Tbsp of Balsamic Vinegar
¼ cup of Pesto (homemade or store bought)
4 Thick Slices of Sourdough Bread
Salt and Pepper, to taste