• Whisk oil and vinegar. Brush 2 tbsp on mushrooms, eggplant, pepper and onion. Grill mushrooms (turning once) and pepper (turning 3 times) for 20 minutes. Grill eggplant and onion 8 minutes, turning once. Quarter pepper and thinly slice onion. In a food processor, combine carrots, parsley, olives, pepperoncini and remaining oil and vinegar. Pulse until combined. Slice loaf in half lengthwise (bottom should be slightly thicker) and spread mixture on bottom. Layer with 4 oz provolone, grilled vegetables and 4 oz more provolone. Wrap tightly with plastic wrap, place on a baking sheet and top with a heavy cast-iron pan to flatten the sandwich. Refrigerate overnight. To serve, slice into 8 wedges.


Nutrition Facts

431 calories; 18 g total fat; 49 g carbohydrates; 18 g protein;