Zucchini, Mozzarella & Olive Paninis

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1-inch-wide wedges. Place on a sheet pan. Drizzle with olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat; arrange in an even layer, skin side down. Roast 24 to 26 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

While the potatoes roast, cut the zucchini into 1/2-inch rounds. Halve the rolls. Roughly chop the olives. Tear the cheese into small pieces. Peel 2 cloves of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). To make the topping, in a bowl, combine the torn cheese, chopped olives, a drizzle of olive oil, and up to half the garlic paste.

While the potatoes continue to roast, in a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the zucchini rounds in an even layer; season with salt and pepper. Cook 2 to 3 minutes per side, or until lightly browned. Turn off the heat.

Assemble the paninis using the halved rolls, cooked zucchini (you may have extra), and cheese-olive topping. Season with salt and pepper. Wipe out the pan used to cook the zucchini. In the same pan, heat a drizzle of olive oil on medium until hot. Add the paninis; place a heavy-bottomed pot (or pan) on top and press down. Cook, occasionally pressing down on the pot, 2 to 4 minutes per side, or until the cheese is melted and the bread is lightly browned (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board. Carefully halve on an angle.

While the paninis cook, in a bowl, combine the mayonnaise and as much of the remaining garlic paste as you’d like. Season with salt and pepper. Serve the halved paninis with the roasted potatoes and aioli on the side. Enjoy!