What You Need:

1 lb. Portobello mushrooms, sliced
1 onion, sliced thin
1 green bell pepper, julienne
1 red bell pepper, julienne
1/4 C extra virgin olive oil
4 cloves of garlic, minced
1 tsp dried rosemary
1/2 tsp salt
1/4 tsp pepper
2 C tomato sauce, heated
4 submarine rolls
1 (4 oz.) pkg. provolone cheese slices

How to Make It:

The grill rack is lightly oiled and the grill is heated to medium.
In a large mixing bowl put the mushrooms, onions, pepper and olive oil.
Add the garlic, rosemary, salt and pepper and blend until the vegetables are well coated.
Divide the vegetables in half.
One half of the vegetables are put on the grilled and cooked 10 minutes, or until tender tossing frequently.
Grill the remaining half of the vegetables in the same manner.
Reset the grill to low heat.
Brush the inside of the submarine rolls with the tomato sauce.
Place 1/4 of the grilled vegetables onto each roll.
Top each sandwich with a slice of cheese.
Close each and sandwich and wrap them tightly in aluminum foil.
Place the wrapped sandwiches on the grill for 10 minutes or until crispy and the cheese has melted.