Vegetables have no natural fat, so they must be marinated in an oil-based marinade or brushed with some oil before they go on the grill to keep them from sticking to the grill rack. To ensure even cooking, turn the vegetables often and regulate the heat. These sandwiches can be made ahead and wrapped in foil. Just before serving, warm them on the grill.

See Also

Sweet Corn Succotash

Broccoli Salad with Lemon, Garlic, and Chile Dressing

Toasted Almond Green Beans

Ingredients

• 1/2 cup olive oil
• 2 cloves garlic, minced
• 1 medium eggplant, peeled and sliced 1/2 inch thick
• 2 medium zucchini, cut in half crosswise, then sliced 1/2-inch thick lengthwise
• 1 medium sweet onion, such as Vidalia, sliced 1/2-inch thick
• 2 medium portobello mushroom caps, sliced 1/2-inch thick 
• Roasted Red Pepper Pesto
• 1/4 cup prepared roasted red peppers, drained and chopped
• 2 tablespoons prepared or homemade pesto
• 1 clove garlic, minced
• 1/4 cup mayonnaise
• Salt and freshly ground black pepper to taste

• Prep Time: 20 minutes
• Cook Time: 15 minutes

• Total Time: 35 minutes
• Yield: Serves 6

Preparation

1. Prepare a medium-hot fire in a charcoal grill or preheat a gas grill to medium. In a small bowl, combine the oil and garlic. Brush over the eggplant slices, zucchini, onion, and mushrooms. Grill the vegetables, turning occasionally, until well browned, 10 to 15 minutes. Remove from the grill to a platter as they are done.

2. Make the pesto: In a food processor or blender, combine the roasted peppers, pesto, garlic, and mayonnaise and process until well blended and smooth.

Season to taste with salt and pepper. Scrape into a small bowl and set aside.

3. Slice the rolls in half horizontally. Remove some the interior of the rolls to create a hollow space for the vegetables. Brush the inside of the rolls with the remaining oil and garlic, then spread with the pesto. Layer the provolone, grilled vegetables, and tomato slices over the bottom half of the rolls. Cover with the top half. Wrap each in foil.

4. Just before serving, place the wrapped rolls on a low-heat spot of the grill, away from direct heat. Cover and grill until the bread is lightly toasted and the cheese is melted, 5 to 10 minutes. Unwrap the sandwiches and serve hot.

Recipe Tips and Notes

• Vegetables, such as artichokes, broccoli, cauliflower, potatoes, and fennel, will not cook through on the grill before the outside burns and must be boiled for a few minutes and drained before they are ready to be grilled. 

• Kebabs are an easy way to grill vegetables because they save you from having to turn the vegetables individually.

 

• Before heading outside, assemble everything you will need at the grill on a baking sheet or tray. In addition to the tools listed above, don't forget a  small tub of water,  some paper towels, a kitchen towel, a timer, and a clean platter to hold the cooked food.

• To add complexity of flavor to your barbecue foods, add bunches of dried herbs such as bay leaves, thyme, rosemary, sage, or lavender. Other aromatics include grapevine cuttings and wood chips, including mesquite and applewood.