Grilled Vegetable Hero with Pickled Peppers and Provolone

Name: Grilled Vegetable Hero with Pickled Peppers and Provolone
Yield: makes 4 sandwiches
Ingredients: 2 zucchini, sliced lengthwise into 1/4-inch strips; 2 yellow summer squash, sliced lengthwise into 1/4-inch strips; 2 large red or orange bell peppers, quartered lengthwise, seeded; 1 medium red onion, sliced into 1/4-inch strips; 3 tablespoons red-wine vinegar; 1/2 cup extra-virgin olive oil, plus extra for drizzling; Four 8-inch Italian sandwich rolls (preferably with seeds), split lengthwise; Kosher salt; Freshly ground black pepper; 6 tablespoons tapenade (or other black-olive spread); 8 thin slices provolone cheese; 1/4 cup thinly sliced pickled banana peppers; 24 whole basil leaves

December 9, 2011

This zippy Italian-style hero proves that a vegetable sandwich can be as hearty as one made with meat. We take colorful slices of grilled, lightly charred vegetables, an oil-and-vinegar dressing, tapenade (a pungent black-olive spread), fresh basil, and provolone cheese, and serve the whole things on a crackly seeded roll that will keep its texture while soaking up the delicious dressing. This satisfying sandwich is delicious with spiced Terra sweet-potato chips.

Recipe information

Yield
makes 4 sandwiches

Ingredients

2 zucchini, sliced lengthwise into 1/4-inch strips

2 yellow summer squash, sliced lengthwise into 1/4-inch strips

2 large red or orange bell peppers, quartered lengthwise, seeded

1 medium red onion, sliced into 1/4-inch strips

3 tablespoons red-wine vinegar

1/2 cup extra-virgin olive oil, plus extra for drizzling

Four 8-inch Italian sandwich rolls (preferably with seeds), split lengthwise

Kosher salt

Freshly ground black pepper

6 tablespoons tapenade (or other black-olive spread)

8 thin slices provolone cheese

1/4 cup thinly sliced pickled banana peppers

24 whole basil leaves

Preparation

Step 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 together the vinegar and olive oil in a medium bowl to blend. Brush the cut side of each roll with a small amount of the dressing mixture, then toss the vegetables with remaining dressing, and 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.
Step 2
Grill the vegetables until tender and lightly charred, turning and brushing occasionally with any dressing mixture left on the baking sheet, about 10 minutes.
Step 3
Spread the bottom half of each roll with 1 1/2 tablespoons tapenade, and top with the warm vegetables. Cover the vegetables in each sandwich with two 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.
Step 4
Cover each sandwich with the top of roll, and press down gently to meld the flavors.

From Down Home with the Neelys by Patrick and Gina Neely Copyright (c) 2009 by Patrick and Gina Neely Published by Knopf. Patrick and Gina Neely are owners of Neely's Bar-B-Que in Memphis and hosts of several Food Network shows, including the series Down Home with the Neelys, one of the highest-rated programs to debut on the popular Food Network. High school sweethearts who reconciled at their ten-year reunion, they have been married since 1994. They live in Memphis with their two daughters. Paula Disbrowe collaborated with Susan Spicer on Crescent City Cooking and is the author of Cowgirl Cuisine.

TagsSandwich Summer Squash Squash Vegetable Bell Pepper Provolone Cheese Dairy Red Onion Onion Root Vegetable Main Dinner Nut Free Vegetarian Grilling Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Recipe notes