A great treat on a beautiful Autum day is grilled panini made with fresh zucchini, eggplant, portabella mushrooms and grilled onions.  Today we sliced our vegetables and coated them gingerly with cold pressed extra virgin olive oil and then grilled them on the panini maker until soft and moist.  We purchased some hearty sourdough from a local bakery, sliced it thickly and coated the bread with vegan chipotle aioli.  Before putting the sandwiches on the grill we loaded the bread with grilled veggies and sprinkled on some vegan cheddar cheese from Daiya.