1 large red bell pepper, quartered lengthwise and seeded
8 large basil leaves
2 Italian sandwich rolls with, split lengthwise (horizontally)
1 large firm
tomato, cut into 4 slices
Salt, to taste
Freshly-ground black pepper, to taste
6 tablespoons bottled Italian salad dressing
4 thin slices Provolone cheese
Prepare grill (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.
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.
Arrange warm vegetables on roll bottoms. Cover each with 2 slices cheese, 4 whole
basil leaves and top of roll.