1

Preheat the oven to 425°F. Spray a large roasting pan with nonstick cooking spray. Combine bell peppers, zucchini, fennel, onion and rosemary in a bowl and mix well. Whisk olive oil, vinegar, and salt in a bowl and drizzle over vegetable mixture, tossing to coat. Spread the vegetable mixture in the prepared pan.

2

Roast for 20 to 25 minutes or until tender and brown, stirring occasionally. Cool slightly. Spoon approximately ¾ cup of the vegetable mixture on 1 side of 4 slices of the bread and top each with 1 slice of the cheese and the remaining bread slices.

3

Heat a nonstick skillet sprayed with nonstick cooking spray over medium-high heat. Arrange 2 of the sandwiches in the hot skillet and weigh down with a cast-iron skillet (or place in panini press). Cook for 2 minutes or until light brown and crisp. Turn the sandwiches with a spatula and weigh down again with a cast-iron skillet. Cook for 2 minutes longer or until remaining side is brown. Repeat the process with remaining sandwiches.