Roast zucchini & all 4 red peppers first. Heat oven to 425•. Chop Veggies uniformly, add 1 T olive oil, black pepper, kosher salt, toss. Spread on baking sheet, in a single layer. Bake for 30 min

To make the Roasted Red Pepper Aoili: take out 1/2 of the roasted red peppers (basically 2 whole red peppers), and combine w pesto in Food Processor. Pulse until coarsely chopped & combined. Add lemon juice & pulse. Scatter garlic halves over mixture, pulse to chop. Add Mayo & sugar, pulse until smooth. Season w salt & pepper.

To Caramelize red onion: heat oil in large sauté pan over low heat; add chopped red onions & good pinch of salt. Cook slowly for @ 15 min, stirring occasionally to prevent from catching. Don't be tempted to turn the heat up as u don't want onions to burn! When onions are softened & tinged golden, add brown sugar & balsamic vinegar - this will start caramelization process. Cook over low heat for a further 5-10 min, stirring occasionally, until sticky & caramelized.

Add roasted red peppers & zucchini to pan & combine.

Spread the aioli mixture on bread, add spoonful of prepared veggies, top w a piece of pepper jack cheese and set on Panini maker.

Voila! Delicious!

Side note: yes, I added a little sautéed chicken breast