Vegetable Panini

Mix olive oil and anchovi paste (if using) until well blended.
Brush olive oil blend on surface of each roll.
 
Prepare zucchini and eggplant by washing, trimming ends and slicing into four equal lengthwise pieces.

Prepare bell peppers by washing, seeding and quartering.

Brush  zucchini-eggplant and pepper slices with olive oil.
Sprinkle with sea salt and pepper. Grill eggplant , zucchini and pepper slices on pannini grill for 4 to 5 minutes.Set aside.

Place 1 slice provolone on each of 4 roll halves.
Divide chopped basil over the cheese on each roll.

Place 1 eggplant and one zucchini slice over basil.
Arrange one roasted pepper piece over the eggplant and zucchini.

Arrange artichoke hearts over peppers. Top with remaining provolone and top half of roll.

Grill sandwiches in pannini machine to desired doneness or until cheese melts.

* Japanese eggplant do not have the bitterness that the large eggplant have, and their shape is perfect for pannini's.