Roasted Vegetable, Tofu and Pesto Panini

Serves:

• 1 small eggplant, about 1 pound, trimmed and cut lengthwise into 8 1/2-inch pieces
• 2 zucchini trimmed, each cut lengthwise into 4 slices
• 2 small red bell peppers, seeded, each cut into 4 large pieces
• 1 pound extra-firm tofu, patted dry with paper towels and cut into 8 equal-size pieces
• 2 teaspoons salt
• 1 teaspoon pepper
• 4 individual ciabatta or Italian rolls, split
• 1/3 cup prepared pesto
• 12 basil leaves
• 4 slices provolone cheese, optional