Slice the zucchini and eggplant into ¼" slices. Then, cut the eggplant slices into quarters.
STEP 2
Sprinkle the eggplant and zucchini lightly with salt and pepper.
STEP 3
In a large skillet on medium heat, add oil and cook the zucchini and eggplant until they start to soften and lose some water.
STEP 4
Add the bell pepper and italian seasoning. Cook for 3 - 4 minutes until bell pepper starts to soften.
STEP 5
Remove from heat and set aside.
STEP 6
Place half of the cheese on the bottom slice of the roll. Add bologna and veggies. Then, sprinkle with italian seasoning.
STEP 7
Top veggies with the other half of cheese.
STEP 8
Place the top bun on and brush top and bottom with butter.
STEP 9
If you don’t have a panini press, use a skillet on medium-low heat and place a heavy skillet on the sandwich. Flip after 3 - 4 minutes and cook for another 3 - 4 minutes, or until cheese is melted.
