Double Red Pepper & Bacon Panini

• 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 potatoes have roasted 10 minutes, remove sheet from oven. Carefully toss onion and bell pepper on empty side. (For 4 servings, leave potatoes roasting; add veggies to a second sheet and roast on middle rack.) • Return to top rack until potatoes are browned and veggies are tender, 10-15 minutes more.

• Toss zucchini in same bowl 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.

Heat pan used for zucchini over medium-high heat. Add bacon; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Turn off heat; transfer to a paper-towel-lined plate. Wipe out pan.

• Meanwhile, in a small bowl, combine mayonnaise, half the garlic powder, remaining Italian Seasoning, and a drizzle of olive oil (large drizzle for 4 servings). Season with salt and pepper to taste.

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

Fill sandwiches with bacon.