Directions
Roasted Summer Vegetables:
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Cut eggplant into 1/4-inch-thick slices, and place in a single layer on paper towels. Sprinkle with 1/2 tsp. salt, and let stand 20 minutes.
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Cut zucchini and yellow squash into 1/4-inch-thick slices. Cut bell pepper into 1/2-inch strips. Cut onion halves into 1/2-inch slices.
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Toss together vegetables, olive oil, remaining 1/2 tsp. salt, and pepper; place in 3 lightly greased broiler pans or jelly-roll pans.
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Bake at 450° for 20 minutes or until vegetables are tender, stirring once. Remove from oven, and sprinkle evenly with basil and parsley.
To assemble sandwiches:
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Stir together first 3 ingredients.
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Spread butter mixture evenly on cut sides of top bun halves; spread mayonnaise evenly on cut sides of bottom bun halves. Place 3/4 cup Roasted Summer Vegetables evenly on each bottom bun half; top each with 1 provolone cheese slice and remaining bun halves. Wrap each sandwich lightly in aluminum foil, and place on a baking sheet.
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Bake at 400° for 10 to 12 minutes or until cheese melts
Ingredients
1/4 cup butter, softened
1 garlic clove, pressed
1/4 teaspoon dried Italian seasoning
4 French hamburger buns, split
4 teaspoons mayonnaise
3 cups Roasted Summer Vegetables
4 provolone cheese slices
Roasted Summer Vegetables:
1 medium eggplant
1 teaspoon salt, divided
2 medium zucchini (about 1 lb.)
3 yellow squash (about 1 1/4 lb.)
1 red bell pepper
1 medium-size sweet onion, halved
3 tablespoons olive oil
1/2 teaspoon pepper
3 tablespoons chopped fresh basil
1 tablespoon chopped fresh parsley
Servings
4