Roast or grill the vegetables first.

Heat a tablespoon of oil in a wok.

Add the sliced red bell peppers and a pinch of salt.

Cover the pan and stir fry on medium heat until the bell peppers are roasted and softened.

Remove the peppers from the wok and set aside.

Add a teaspoon of olive oil to the same wok.

Add the sliced zucchini.

Sprinkle some salt and stir fry on high heat until it is tender and roasted.

Keep the zucchini aside.

Cool the roasted red pepper and zucchini completely.

Slice the Panini bread in half.

Place the slices on a working surface.

Spread Basil pesto on both sides of the bread.

On the bottom slice, layer zucchini, roasted peppers, onions, and tomatoes.

Sprinkle salt, pepper, and optionally Tabasco sauce.

Add feta cheese.

Place the top half of panini bread on top.

Press the bread down with the palm of your hand.

Repeat for the remaining panini breads.

Optionally, wrap and refrigerate for later grilling or enjoy chilled.

Heat a cast iron grill pan and grease it with olive oil if grilling.

Brush the top of the sandwiches with oil or butter.

Place the buttered side down on the heated grill pan.

Press down the sandwich with a press or flat spatula to get sear marks.

After a minute, flip the sandwich and grill the other side.

Proceed with grilling the remaining Panini's.

Serve the Roasted Vegetable Sandwich with Feta Cheese along with Dhaniya Pudina Chutney, Mayonnaise, Creamy Pea Soup, or a salad.