Ingredients
1 medium zucchini1 yellow summer squash1 medium sweet red pepper, quartered1 medium onion, cut into 1/2-inch slices1 tablespoon olive oil2 teaspoons paprika1 teaspoon garlic powder1 teaspoon balsamic vinegar1/2 teaspoon salt1/2 teaspoon pepper2 tablespoons butter, softened2 ciabatta rolls, split2 tablespoons prepared pesto4 slices Asiago cheese1/2 cup spring mix salad greens6 large fresh basil leaves
Preparation
Slice zucchini and summer squash lengthwise into 1/4-in.-thick slices. Place in a large bowl with red pepper, onion, oil, paprika, garlic powder, vinegar, salt and pepper; toss to coat.
Grill vegetables on an oiled rack, covered, over medium heat, until crisp-tender, 3-4 minutes on each side. Remove and keep warm. Spread softened butter over cut sides of rolls. Grill rolls, cut side down, over medium heat until toasted, 30-60 seconds.
To assemble, spread pesto over roll bottoms. Layer with zucchini, squash, red pepper and onion. Top with cheese. Grill, covered, until cheese is melted, 1-2 minutes. Remove from heat; top with salad mix and basil. Replace roll top. Serve immediately.
