Grilled vegetable panini with creamy Italian dressing

Here is a tasty sandwich that is easy to prepare utilizing an indoor or outdoor grill.  This is how I make a grilled vegetable panini with my George Foreman Grill. 

• 1 red bell pepper cut lengthwise
• 1 Japanese eggplant thinly sliced lengthwise
• 1 small red onion cut into 4 slices
• 1  zucchini thinly sliced lengthwise
• Salt and pepper
• Olive oil
• Ciabatta bread
• Creamy Italian dressing 

Preheat your grill.  Coat the zucchini, red bell pepper, onion, and eggplant with olive oil and season with salt and pepper.  Grill vegetables for 3 to 4 minutes.  Remove vegetables from grill and set aside. 

Brush olive oil top and bottom outer sides bread layer grilled vegetables.  Grill sandwich 3 to 4 minutes.

Serve with a side of creamy Italian dressing for dipping.