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Recipe Ingredients

  • ½ yellow bell pepper, cut in half lengthwise
  • 3 ea. small portabella mushrooms
  • 1 small red onion, quartered
  • 1 ea. poblano pepper, halved, seeded
  • ½ medium yellow squash, cut into 1/4 inch slices
  • 4 small sweet red peppers
  • ½ ea. small sweet potato
  • 1 Tbsp. olive oil
  • ½ tsp. Kosher salt
  • ½ tsp. fresh ground black pepper
  • ⅓ cup sun-dried tomatoes in oil, chopped
  • ¼ cup parsley, chopped
  • ⅓ cup kalamata olives, chopped
  • 1 Tbsp. fresh rosemary, finely chopped
  • ½ cup prepared red pepper spread
  • 1 ea. french baguette, cut in half lengthwise, grilled
  • 8 slices Sargento® Ultra Thin® Provolone Cheese

Recipe Directions

For Grilled Vegetable Filling:

  • Place yellow pepper and next 6 ingredients on a large baking sheet.
  • Drizzle oil over vegetables, then sprinkle with salt and pepper.
  • Grill vegetables over high heat for 2-3 minutes per side or until slightly charred and cooked crisp tender.
  • Transfer vegetables back to baking sheet and let cool.
  • Dice vegetables and transfer to a large bowl.
  • Stir in sun-dried tomatoes and next 4 ingredients.


To Assemble Sandwiches:

  • Spoon filling on bottom half of grilled baguette. Place cheese slices over filling.
  • Close sandwich and wrap in foil.
  • Grill sandwich over indirect heat for 10 minutes or until cheese is melted and vegetables are hot
  • Cut into 2” pieces. Transfer pieces to a plate and serve.

NOTE: You can substitute any vegetables you’d like. Red pepper spread can be often found in the international foods section of the grocery store. You can substitute any dressing you’d like.

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