1/2 cup plus 1 tablespoon olive oil, divided
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1 eggplant, cut into 1/2-inch-thick slices
2 portobello mushroom caps
1 red bell pepper, seeded and quartered
1 red onion, cut into 3/4-inch-thick slices
1/2 (16-ounce) jar Italian mix giardiniera, drained and chopped
1/2 cup pitted green olives, chopped
6 slices provolone cheese (6 ounces)
1 (16-ounce) French bread, cut in half lengthwise
What To Do:
Preheat grill to medium-high heat.
In a small bowl, mix 1/2 cup olive oil, garlic powder, salt, and pepper. Lightly brush vegetables with oil mixture.
Place vegetables on grill and cook 6 to 8 minutes, or until tender, turning them over once during grilling. Once grilling is complete, slice mushrooms.
Layer bottom half of bread with eggplant, mushroom slices, red bell pepper, onion, giardiniera vegetables, and olives. Drizzle with remaining oil and place cheese on top. Cover with bread top, press down, and slice into quarters.
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