for the spread

• 1/2 cup oil-packed sun dried tomatoes, oil drained and rinsed
• 1/2 cup cooked or canned white beans
• 1 clove garlic
• 1 1/2 tablespoons fresh lemon juice

for the filling

• 1 tablespoon coconut or olive oil, plus more for grilling panini
• 1 small to medium sized zucchini, cut in half and then sliced length wise
• 1 1/2 roasted red bell peppers (I used jarred, but fresh would be delicious, too)
• 2 teaspoons Italian seasoning blend (my awesome blend has oregano, garlic, basil, onion, pepper, marjoram, and rosemary)
• 6 slices multi-grain bread (or, if you feel like indulging, go ahead and get the white Italian bread, I’m sure if will taste delicious)