In a food processor, combine the roasted red pepper, sun-dried tomatoes, almonds, parmesan cheese, and basil. Once blended together, add the oil from the sun-dried tomatoes and an extra tablespoon or two of olive oil. Pulse again until the pesto reaches the desired consistency.  

Preheat oven to 400 degrees. Line a large baking sheet with parchment paper. 

Place slices of eggplant and zucchini in a single layer on the baking sheet. Brush each slice with olive oil and sprinkle with pepper. 

Bake vegetables for 20 minutes. Once out of the oven, sprinkle with salt. 

Meanwhile, add a drizzle of olive oil to a pan and bring to a medium heat. Add mushrooms and cook until golden. Remove from heat. 

Brush one side of each slice of bread with olive oil and spread pesto on the other side. Pile on half the zucchini, eggplant, mushrooms, and spinach on one slice of bread, the other half on the other. Top each sandwich with a slice of cheese and the top slice of bread. 

Heat panini maker or pan to a medium-high heat and cook the sandwiches until the cheese has melted and all slices of bread are golden. 

Cut each sandwich in half and enjoy!