Roasted Veggie + Mozzarella Sub with Watermelon Tomato Salad - Ends + Stems with Chef Alison

Ingredients

• 1 ⁄ 2 pound Zucchini
• 1 Bell Pepper (Orange, Yellow or Red)
• 1 ⁄ 2 pound Portobello Mushroom (about 2 large)
• 2 Tablespoons Extra Virgin Olive Oil
• 1 teaspoon Kosher Salt
• 1 Watermelon (small in size)
• 1 pint Cherry Tomatoes
• 1 ⁄ 2 bunch Basil
• 1 teaspoon Cider Vinegar
• 8 ounces Fresh Mozzarella
• 4 Torpedo Rolls