Roasted Vegetable Panini

My new favorite thing.
Honest.  Wait… do I say that often?
Either way, I really mean it this time. : )
I have casually mentioned to my husband that I could be a vegetarian, it really wouldn’t bother me.
(Especially with a sandwich like this!)  He usually stares at me in fear for a few seconds until I start to smile.   : )

ROASTED VEGETABLE PANINI

THE VEG:
8 oz mushrooms, sliced
1 red bell pepper, sliced 1/4″ thick
1 yellow bell pepper, sliced 1/4″ thick
3 small zucchini, sliced 1/4″ thick
1 T olive oil
1 tsp salt
1/2 tsp pepper
PESTO SPREAD:
4 oz cream cheese
2 T chopped artichokes
2 T pesto
zest of 1 lemon
TO ASSEMBLE:
8 slices Sourdough bread
Butter
Tomatoes, sliced
Provolone Cheese
Arugula

Toss all the veg ingredients together on a large rimmed baking sheet.

Roast at 400 degrees for 15-20 minutes.
Spread butter on one side of each bread slice.
Lay 4 slices out buttered side down and spread other side with pesto spread.  Top with the roasted vegetables, provolone cheese, tomatoes, and arugula.
Top each with another slice of bread, with the pesto mix spread on the inside and butter on the outside.
Grill on a panini press or griddle.
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