Grilled Veggie Sliders | Easy Home Meals

Ingredients

• ½ yellow bell pepper, cut in half lengthwise
• 3 ea. small portabella mushrooms
• 1 small red onion, quartered
• 1 ea. poblano pepper, halved, seeded
• ½ medium yellow squash, cut into 1/4 inch slices
• 4 small sweet red peppers
• ½ ea. small sweet potato
• 1 Tbsp. olive oil
• ½ tsp. Kosher salt
• ½ tsp. fresh ground black pepper
• ⅓ cup sun-dried tomatoes in oil, chopped
• ¼ cup parsley, chopped
• ⅓ cup kalamata olives, chopped
• 1 Tbsp. fresh rosemary, finely chopped
• ½ cup prepared red pepper spread
• 1 ea. french baguette, cut in half lengthwise, grilled
• 8 slices Sargento® Ultra Thin® Provolone Cheese
• Place yellow pepper and next 6 ingredients on a large baking sheet.
• Drizzle oil over vegetables, then sprinkle with salt and pepper.
• Grill vegetables over high heat for 2-3 minutes per side or until slightly charred and cooked crisp tender.
• Transfer vegetables back to baking sheet and let cool.
• Dice vegetables and transfer to a large bowl.
• Stir in sun-dried tomatoes and next 4 ingredients.
• Spoon filling on bottom half of grilled baguette. Place cheese slices over filling.
• Close sandwich and wrap in foil.
• Grill sandwich over indirect heat for 10 minutes or until cheese is melted and vegetables are hot
• Cut into 2” pieces. Transfer pieces to a plate and serve.