Grilled Vegetable Hero With Pickled Peppers and Provolone

This is as hearty as a meat sandwich! Lightly charred vegetables, oil and vinegar dressing, a nice black olive tapanede with basil and provolone cheese served on a yummy roll to soak up all the delicious dressing-I'm in veggie heaven! From Down Home with the Neely's Cookbook.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 2  zucchini, sliced lengthwise into 1/4-inch strips
• 2  summer squash, sliced lengthwise into 1/4-inch strips
• 2  large red bell peppers, quartered lengthwise, seeded (or orange or yellow)
• 1  medum red onion, sliced into 1/4-inch strips
• 3  tablespoons red wine vinegar
• 1⁄2 cup extra virgin olive oil, plus extra for drizzling
• 4 (8 inch)  italian  sandwich buns, split lengthwise (preferably with seeds)
•  kosher salt
•  fresh ground black pepper
• 6  tablespoons  tapenade (or other black olive spread)
• 8  thin slices provolone cheese
• 1⁄4 cup  pickled banana pepper, thinly sliced
• 24  basil leaves

Directions

1. Heat the grill or a grill pan to medium high. Arrange the zucchini, squash, bell peppers, and onion on a rimmed baking sheet. Whisk the vinegar and olive oil together in a bowl to blend. Brush the cut side of each roll with a small amount of the dressing mixture, then toss the vegetables with the remaining dressing. Season with salt and pepper. Grill the cut side of the rolls until toasted, about 1 minute. Place the rolls cut side up on plates.
2. Grill the veggies until tender and lightly charred, turning and brushing occasionally with any dressing mixture left on the baking sheet, about 10 minutes.
3. Spread the bottom half of each roll with 1 1/2 tbls. tapenade, and top with warm vegetables. Cover the veggies in each sandwich with 2 slices of cheese, and a quarter of the banana peppers and basil. Finish with an additional drizzle of olive oil and a pinch of salt and pepper.
4. Cover each sandwich with the top of roll, and press down gently to marry the flavors. Enjoy!