Grilled Vegetable Sandwiches

One of our favorite vegetarian meals is this grilled vegetable sandwich. It's a fairly standard sandwich, but this particular version was inspired by a dish on the menu at a little Italian restaurant where I used to work. I enjoyed working the lunch shift solely because I got to eat one of these sandwiches. So one day, I decided to try to recreate this dish at home!

These are delicious and filling and oh-so-easy-to prepare. And vegetarian to boot!

Grilled Vegetable Sandwiches

6 hoagie rolls
1 Tablespoon of olive oil    
1 eggplant, chopped or sliced
2 red peppers, chopped
1 zucchini, chopped or sliced
1 10 oz. bag of baby spinach
3 portobello mushroom caps, chopped or sliced
6 slices of provolone cheese
1 cup marinara sauce

Directions: Preheat oven to 400. Heat olive oil in a large non-stick skillet. Sauté vegetables in skillet until mostly soft. (I usually do them one type at a time, and then set them aside- it's a lot!) Pile veggies into the rolls, and cover each with a slice of provolone cheese. Place on a foil-lined baking sheet and place in the oven until lightly toasted and cheese is melted. Use the marinara sauce for dipping. Enjoy!

Note- I have made these both by slicing up the veggies and layering them on the sandwich, and by  chopping them up small, and doing it almost sloppy joe style. Both ways are delicious!