Grilled Vegetable Recipe

Prepare vegetables

Wash all vegetables. Trim ends of zucchini and squash and slice lengthwise into 1/4-inch thick planks. Slice eggplant lengthwise into 1/2-inch thick rounds or planks. Remove stems from portobello caps and gently scrape out gills if desired; leave caps whole. Core and seed bell peppers, then quarter into large flat pieces.

Sweat eggplant (optional)

If you want to reduce eggplant bitterness/moisture, sprinkle the eggplant slices lightly with 1/2 tsp salt and let sit on a rack or paper towel for 15 minutes, then pat dry. This step is optional for fresher, thinner eggplant.

Make marinade

In a small bowl whisk together 4 tbs olive oil, lemon juice, minced garlic, dried oregano, 1 tsp salt, 1/2 tsp black pepper and red pepper flakes until combined.

Marinate vegetables

Place all prepared vegetables in a shallow dish or large bowl. Pour about two-thirds of the marinade over the vegetables and toss gently to coat. Reserve the remaining marinade for basting. Let vegetables sit at room temperature for 10–20 minutes (no more than 30 minutes) to absorb flavor.

Preheat grill

Preheat a gas or charcoal grill to medium-high (about 400–450°F / 200–230°C). If using a grill pan or cast-iron skillet on the stovetop, preheat it over medium-high heat and lightly oil the surface.

Grill vegetables

Brush grill grates or pan with oil. Place vegetables in a single layer: zucchini and squash 3–4 minutes per side until tender with grill marks; eggplant 4–5 minutes per side until soft; portobello caps 4–6 minutes gill-side down first then flip; bell pepper pieces 3–5 minutes per side until skin is blistered and charred in spots. During grilling, brush with reserved marinade once or twice. Remove vegetables as they finish and set on a tray.

Rest

Let the grilled vegetables rest for 3–5 minutes so juices redistribute. If bell peppers have thick blistered skin you prefer removed, place them in a bowl covered with plastic wrap for 5 minutes, then peel off skins and pat dry.

Prepare bread

Slice hero rolls horizontally. Optionally toast cut sides on the grill 1–2 minutes until lightly charred.

Spread and layer

Spread 1 tbs sundried tomato spread on the base of each roll. Layer grilled vegetables evenly across the four rolls (for example: 2–3 zucchini planks, 2 squash planks, 2 eggplant slices, 1 portobello cap halved or sliced, and bell pepper pieces). Spoon about 1 to 1.5 tbs tomato agrodolce over the vegetables per sandwich, distributing evenly.

Add greens and basil

Top the vegetables with a handful (~1/4 cup) of baby arugula or mixed greens if using, and scatter 2 basil leaves per sandwich torn or whole for freshness.

Finish and serve

Drizzle a little finishing olive oil (about 1/4 tsp per sandwich) and a light crack of black pepper. Close the rolls, press gently, slice in half if desired and serve immediately.