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Submitted by: Lynda McCormick from Burkburnett, TX
Originally shared on the web 03/09/2011

2 zucchini, thickly sliced
1 yellow squash, thickly sliced
8-oz. pkg. portabella mushrooms
2 t. olive oil, divided
1 t. balsamic vinegar
1 sweet onion, sliced
1 loaf sourdough bread, sliced
4 T. olive tapénade
1 red pepper, thickly sliced
1 green pepper, thickly sliced
1 yellow pepper, thickly sliced
1 c. spinach leaves
2 roma tomatoes, sliced
4 slices provolone cheese

Combine zucchini, squash and mushrooms in a large bowl; toss with one teaspoon olive oil and vinegar. Grill or broil until roasted; set aside. Caramelize onion in remaining olive oil in a skillet over medium heat; set aside. Spread tops and bottoms of bread slices with olive tapénade; layer fillings evenly on half the bread slices. Top with remaining bread slices; grill or broil lightly on both sides. Makes 4.