• Adjust rack to top position and preheat oven to 450 degrees (top and middle positions for 4 servings). Wash and dry produce. • Cut potatoes into 1/2-inch-thick wedges. Toss on one half of a baking sheet with a large drizzle of oil, half the Italian Seasoning (you’ll use the rest later), salt, and pepper. (For 4, spread potatoes out across entire sheet.) • Roast on top rack until lightly browned and tender, 10 minutes (you’ll add more to the sheet then).

• Peel and slice onion into 1/2-inch-thick rounds. Halve, core, and thinly slice bell pepper into strips. Trim and slice zucchini crosswise into 1/4-inch-thick rounds. • In a medium bowl, toss onion and bell pepper with a drizzle of olive oil, salt, and pepper. • Once potatoes have roasted 10 minutes, remove sheet from oven. Carefully toss onion and bell pepper on empty side. (For 4 servings, leave potatoes roasting; add veggies to a second sheet and roast on middle rack.) • Return to top rack until potatoes are browned and veggies are tender, 10-15 minutes more.

• Toss zucchini in bowl used for veggies with a drizzle of oil, salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add zucchini in a single layer; cook until golden brown and slightly tender, 2-4 minutes per side. • Turn off heat; transfer to a plate. Wipe out pan. Pat chicken or organic chicken dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in pan used for zucchini over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. Turn off heat; transfer to a plate to rest. Wipe out pan.

• Meanwhile, in a small bowl, combine mayonnaise, half the garlic powder (we sent more—use the rest as you like), remaining Italian Seasoning, and a drizzle of olive oil (large drizzle for 4 servings). Season with salt and pepper to taste.

• Spread half the sourdough slices with a thin layer of aioli. Spread remaining sourdough slices with red pepper spread. • Fill with even layers of mozzarella, roasted veggies, and zucchini (we used 4-6 zucchini slices; you may have some left over). Close sandwiches. Fill sandwiches with chicken or organic chicken.

• Heat a drizzle of oil in pan used for zucchini over medium heat. Once hot, add sandwiches; press down with spatula or heavy-bottomed pan. Cook, pressing occasionally, until bread is toasted and cheese melts, 2-4 minutes per side. (For 4 servings, work in batches or use a second pan, adding more oil as necessary.) TIP: Lower heat if sandwiches begin to brown too quickly! • Halve panini on a diagonal and divide between plates. Serve with potato wedges and remaining aioli on the side for dipping. TIP: Serve any remaining zucchini slices on the side! Chicken is fully cooked when internal temperature reaches 165°.