• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Cut potatoes into 1/2-inch-thick wedges. Toss on a baking sheet with a large drizzle of oil, 1/2 tsp Italian Seasoning (1 tsp for 4 servings), salt, and pepper. (You’ll use more Italian Seasoning later.) • Roast on top rack until browned and tender, 20-25 minutes.

• While potatoes roast, trim and cut zucchini crosswise into 1/4-inch-thick rounds. Finely chop parsley. Halve ciabattas. Finely chop sun-dried tomatoes. Cut broccoli florets into bite-size pieces if necessary. Swap in broccoli for potatoes; roast 12-15 minutes. (Save potatoes for another use.)

• Toss zucchini in a medium bowl with a drizzle of olive oil (large drizzle for 4 servings), half the garlic powder (you’ll use the rest later), 1/2 tsp Italian Seasoning (1 tsp for 4), salt, and pepper. (Use the remaining Italian Seasoning as you like.) • Heat a drizzle of oil in a large pan over medium-high heat. Add zucchini in a single layer; cook until golden brown and just tender, 2-4 minutes per side. Turn off heat; transfer to a plate. Wipe out pan.

• Meanwhile, in a small bowl, combine mayonnaise, sour cream, parsley, and remaining garlic powder. Season with salt and pepper.

• Spread a layer of creamy parsley sauce onto cut sides of ciabattas. • Fill ciabattas with mozzarella, sun-dried tomatoes, and a few slices of zucchini. (You may have some left over—feel free to serve on the side, if you like.)

• Heat a drizzle of oil in pan used for zucchini over medium heat. Once hot, add sandwiches; press down with a spatula. Cook, pressing occasionally, until bread is toasted and cheese melts, 2-4 minutes per side. (For 4 servings, cook in batches if needed.) TIP: If pan seems dry when flipping sandwiches, add another drizzle of oil or 1/2 TBSP butter. Lower heat if bread browns too quickly. • Transfer panini to a cutting board. Once cool enough to handle, halve on a diagonal. • Divide between plates and serve with potato wedges on the side.