Vegetable and Mozzarella Paninis

For the dough: Add the flour to a bowl. Form a well in the middle and crumble the yeast into the well. Stir in 3 tablespoons warm water and sugar, cover and let rise for about 30 minutes. Then add about 300 ml (approximately 1 1/4 cup) of warm water, salt and olive oil and knead to a smooth dough, until it is loose from the rim of the bowl. Cover and let rise in a warm place for an additional 30 minutes.

For the filling: Rinse the eggplants, zucchinis and red bell peppers, cut the eggplants and zucchinis into slices, quarter the bell peppers and remove the seeds and ribs.  Peel the onion and cut into strips. Lay everything on a baking sheet that has been brushed with olive oil. Peel garlic cloves, mix with 4-5 tablespoons of olive oil, season with salt and pepper and brush the vegetables with half of the garlic oil mixture. Roast vegetables under the broiler until golden brown, watching carefully, then turn the vegetables, brush with the remaining garlic oil and roast the other side until golden brown, watching carefully. Remove from oven and let cool. Then mix with the thyme, basil and the diced mozzarella and season with salt and pepper.