Grilled Vegetable Sandwich

I had a couple of rolls left over from making steak sandwiches the other night, so I made these to use them up. Very simple, but the sandwiches ended up tasting even better than I expected. Kevin says, "If Atwaters served that, I would order it every time." There was also a lot of rambling about it being a vegetarian substitute for cheese steak subs or Novakians (perish the thought). He says the toasted roll made the sammie, so you shouldn't skip that step.


Grilled Vegetable Sandwiches
1 long skinny eggplant, cut in half and sliced in 1/4" slices lengthwise
1 summer squash, cut in half and sliced in 1/4" slices lengthwise
2 medium carrots, sliced in 1/4" slices lengthwise
2 portabella mushrooms
olive oil
salt, pepper, garlic powder, crushed red pepper
1 green pepper
2 sub rolls
1 cup grated mixed cheese (I used mozzarella, parmesan, and cheddar)
pickled onions
Place sliced veggies in a bowl together and mix with olive oil, salt, pepper, garlic powder, and crushed red pepper to taste. Let sit for at least an hour. Clean mushrooms and coat in oil, salt, and pepper and let sit for a half hour. Heat your grill to high. Place the green pepper on the grill and turn until blackened. Remove from grill and let cool. (Theoretically, you should be able to peel it like a roasted pepper, but that didn't work, so I just ran with it and ate the burned up skin.) Slice it and set it aside. Place all other veggies on grill and cook to your taste. Meanwhile, brush olive oil on the inside of the sub rolls. Place them face down on the grill and toast for a couple of minutes. Flip them over and top with cheese. Cook until melted. Cut mushrooms into slices so they fit on the rolls. Top with all other veggies and pickled onions.