First, fire up the grill to medium-high heat and prepare the rest as it heats up.

Wash all vegetables, and cut as directed. Sprinkle the eggplant and zucchini with salt and set them on a paper towel to absorb any extra moisture that may leach out.

When the grill is hot, place the zucchini, eggplant, and peppers on and let them cook for 4-5 minutes undisturbed.

Check on them, and if they have nice grill marks, flip them over and let them cook for another couple of minutes on the other side.

When cooked through, remove to a large plate and set aside.

In a small ramekin or cup, combine the olive oil and smashed garlic, and heat in the microwave for 10-15 seconds.

Sprinkle salt on your grilled vegetables, then drizzle with the garlic olive oil.

Now, turn on your panini grill.

Lay out your slices of bread, and top each with ¼ cup of the shredded mozzarella { you want cheese on both sides of each sandwich }.

Top each sandwich with some eggplant, zucchini, peppers, and cut baby tomatoes, and close them up, being careful not to spill the cheese everywhere!

Place sandwiches in the panini grill, and let cook undisturbed until all cheese is melted and sandwiches have pronounced grill marks. Serve immediately!