1Turn your grill on med to med high. Mix balsamic vinegar, oil, water, garlic and all herbs and seasonings. Place in a large bowl or container.
2Slice all veggies except mushrooms lenghth wise so that they are all as big in surface area as they can be, to about 1/4 inch thickness. Zucchini and squash into 4 long slices each. Leave the mushrooms whole. Put them all in the bowl with the balsamic marinade, coating each well. Let set about 10 minutes, turning at least once.
3Place all veggies onto grill, mushrooms with cap side down. Pour any leftover marinade into the gill up side of mushrooms, and drizzle over all veggies on grill. This will get the flames going as well so be careful. Let cook til slightly tender, turning at least once. Remove each veggie as it is done until all are done. Mushrooms will burn fast so watch.
4Heat and spread your prepared alfredo sauce onto one side of each piece of panini bread. Slice your mushrooms now to make big rounds like hamburger patties. Carefully place your hot veggies in layers, adding your cheese slices about halfway through. Sprinkle evenly with crumbled blue or gorgonzola cheese then top with leaves of kale. Slice each into half and enjoy.
5Any leftover veggies can be chopped up and added with leftover alfredo sauce to some pasta. I have even made homemade pizza with the leftover veggies. Mmmmmmm