4 portobello mushrooms, stemmed and cut into 1/2-inch slices
1 yellow bell pepper, seeded and cut into 1/2-inch slices
2 red onions, sliced
1/4 cup olive oil
1/2 teaspoon salt
1 garlic clove, finely chopped
2 tablespoons chopped fresh basil leaves
4 whole-wheat sandwich rolls or 1 whole-wheat baguette
8 thin slices provolone or mozzarella
How to Make It
Preheat oven to 425ºF and line a baking sheet with foil. Combine tomatoes, mushrooms, bell pepper and onions in a large bowl, and toss with oil and salt. Season with pepper. Spread vegetables on baking sheet and roast until soft, about 25 minutes, stirring every 5 minutes. Toss with garlic and basil and set aside to cool slightly.
Split rolls or baguette in half lengthwise, and hollow out centers to make room for filling. Arrange 1/4 warm vegetables on bottom half of bread; top with 2 slices cheese and remaining bread. Press sandwiches to compact filling. Let stand 5 minutes until cheese softens, and serve.