Ingredients Jump to Instructions ↓

  1. 2 Zucchini - sliced lengthwise (large)

  2. 1 Red bell pepper - quartered (large)

  3. Lengthwise, and seeded

  4. 1 Firm tomato - cut horizontally (large)

  5. 4 slices 6 tablespoons 90ml Bottled Italian salad dressing

  6. 2 tablespoons 30ml Chopped fresh basil - plus

  7. 8 tablespoons 120ml Basil leaves - whole (large)

  8. 2 Italian sandwich rolls with seeds - split lengthwise

  9. Salt - to taste

  10. Freshly-ground black pepper - to taste

  11. 4 Thin slices Provolone cheese

Instructions Jump to Ingredients ↑

  1. Prepare barbecue (medium-high heat). Arrange zucchini, bell pepper and tomato on rimmed baking sheet. Whisk dressing and chopped basil in medium bowl to blend. Brush cut side of each roll with 1/2 tablespoon dressing mixture. Brush vegetables with remaining dressing mixture and sprinkle with salt and pepper.

  2. Grill cut side of rolls until toasted, about 1 minute. Place rolls, cut-side up, on plates. Grill vegetables until tender and lightly charred, turning and brushing occasionally with any dressing mixture left on baking sheet, about 10 minutes.

  3. Arrange warm vegetables on roll bottoms. Cover each with 2 slices cheese, 4 whole basil leaves and top of roll.

  4. This recipe yields 2 servings; can be doubled.


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