- 2 large zucchini, sliced lengthwise
- 1 large red bell pepper, quartered lengthwise, seeded
- 1 large firm tomato, cut horizontally into 4 slices
- 6 tablespoons bottled Italian salad dressing
- 2 tablespoons chopped fresh basil plus 8 large whole basil leaves
- 2 Italian sandwich rolls with seeds, split lengthwise
- 4 thin slices Provolone cheese
- Prepare barbecue (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.