What do you do when you've got fresh veggies on hand, and a grill that's hot and ready? You make our Overstuffed Grilled Veggie Hoagie! Tender and caramelized veggies are the star in this zingy sandwich recipe.
What You'll Need:
1/2 cup plus 1 tablespoon olive oil, divided1 teaspoon garlic powder1/2 teaspoon salt1/2 teaspoon black pepper1 eggplant, cut into 1/2-inch-thick slices2 portobello mushroom caps1 red bell pepper, seeded and quartered1 red onion, cut into 3/4-inch-thick slices1/2 (16-ounce) jar Italian mix giardiniera, drained and chopped1/2 cup pitted green olives, chopped6 slices provolone cheese (6 ounces)1 (16-ounce) French bread, cut in half lengthwise
What To Do:
Preheat grill to medium-high heat.
In a small bowl, mix 1/2 cup olive oil, garlic powder, salt, and pepper. Lightly brush vegetables with oil mixture.
Place vegetables on grill and cook 6 to 8 minutes, or until tender, turning them over once during grilling. Once grilling is complete, slice mushrooms.
Layer bottom half of bread with eggplant, mushroom slices, red bell pepper, onion, giardiniera vegetables, and olives. Drizzle with remaining oil and place cheese on top. Cover with bread top, press down, and slice into quarters.