California Grilled Vegetable Sandwich

Total Time: 36 mins Preparation Time: 20 mins Cook Time: 16 mins

Ingredients

• Servings: 6
• 4 large carrots, cut thin length wise
• 2 medium yellow squash, cut lenth wise
• 2 medium zucchini, cut lenght wise
• 2 medium red bell peppers, cut into 1 inch wide strips
• 6 portabella mushrooms, cut into 1/2 inch slices
• 1 medium onion, cut into 1/2 inch slices
• 1/2 cup balsamic vinegar
• 1/2 cup olive oil
• 2 tablespoons dried rosemary leaves, crushed
• 2 cloves garlic, pressed
• 1 cup light mayonnaise
• 1 loaf french bread
• 12 slices provolone cheese

Recipe

• 1 mix vinegar, oil and rosemary together and set aside.
• 2 mix pressed garlic in with mayonnaise, set aside.
• 3 cut bread in half cross wise then length wise, set aside.
• 4 on a preheated grill, place vegetables on grill and cook uncovered for 12-16 minuites or until tender, basting with vinegar mixture several times throughout cooking.
• 5 set cooked veggies aside.
• 6 take sliced bread and place cut side down on grill and toast.
• 7 spread mayonnaise and garlic mixture on sliced bread.
• 8 assemble sandwiches by layering first with cheese then layering with veggies on top.
• 9 top it off with top side of bread.
• 10 note: you can marinate the veggies in the vinegar for 15 minuites for even tastier veggies.
• 11 you can place some aluminum foil over the grill when grilling if you like, to keep veggies from falling through, but i don't ever have a problem with them falling through.