• Adjust rack to top position and preheat oven to 450 degrees (top and middle positions for 4 servings). Wash and dry produce. • Cut sweet potatoes into ½-inch-thick wedges. Toss on one half of a baking sheet with a large drizzle of oil, half the Italian Seasoning (all for 4), salt, and pepper. (For 4, spread sweet potatoes out across entire sheet.) • Roast on top rack until lightly browned and tender, 15 minutes (you’ll add more to the sheet then).

• Peel and slice onion into ½-inch-thick rounds. Halve, core, and thinly slice bell pepper into strips. Trim and slice zucchini crosswise into ¼-inch-thick rounds. • In a medium bowl, toss onion and bell pepper with a drizzle of olive oil, salt, and pepper. • Once sweet potatoes have roasted 15 minutes, remove sheet from oven. Carefully toss onion and bell pepper on empty side. (For 4 servings, leave sweet potatoes roasting; add veggies to a second sheet and roast on middle rack.) • Return to top rack until sweet potatoes are browned and veggies are tender, 10-15 minutes more.

• Toss zucchini in bowl used for veggies with a drizzle of oil, salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add zucchini in a single layer; cook until golden brown and slightly tender, 2-4 minutes per side. • Turn off heat; transfer to a plate. Wipe out pan.

• Meanwhile, in a small bowl, combine mayonnaise and pesto; season with salt and pepper to taste.

• Spread half the sourdough slices with a thin layer of pesto mayo. Spread remaining sourdough slices with red pepper spread. • Fill with even layers of mozzarella, roasted veggies, and zucchini (we used 4-6 zucchini slices for each sandwich; you may have some left over). Close sandwiches.

• Heat a drizzle of oil in pan used for zucchini over medium heat. Once hot, add sandwiches; press down with spatula or heavy-bottomed pan. Cook, pressing occasionally, until bread is toasted and cheese melts, 2-4 minutes per side. (For 4 servings, work in batches or use a second pan, adding more oil as necessary.) TIP: Lower heat if sandwiches begin to brown too quickly! • Halve panini on a diagonal and divide between plates. Serve with sweet potato wedges and remaining pesto mayo on the side for dipping. TIP: Serve any remaining zucchini slices on the side!