THIS DELICATE MIX of summer vegetables is nicely enhanced by a light herbal marinade and mild fontina cheese. Choose any single herb or a mix of herbs. I have a large herb garden and like to snip an assortment for these vegetables— lemon basil and lemon thyme are particularly agreeable. This very simple combination makes a great light meal.

SERVES 4

INGREDIENTS

• 6 canned or frozen and defrosted artichoke hearts, quartered
• 3 Belgian endives, trimmed and cut into ¼-inch-wide strips
• 2 medium-size zucchini, cut into matchsticks
• 1 large leek, white and tender green parts only, thinly sliced
• 1 large red bell pepper, cut into matchsticks
• ¼ cup extra virgin olive oil
• 1 tablespoon plus 1 teaspoon red wine vinegar
• 2 garlic cloves, minced
• 3 tablespoons chopped fresh basil, oregano, rosemary, thyme, or mint leaves
• Salt and freshly ground black pepper
• 4 submarine rolls or petite baguettes
• ⅓ pound fontina cheese, thinly sliced

INSTRUCTIONS

1. Preheat the oven to 450°F. Lightly oil a large shallow roasting or half sheet pan.
2. In a large bowl, combine the artichoke hearts, endives, zucchini, leek, and bell pepper. In a small bowl, whisk together the oil, vinegar, garlic, and herb. Season with salt and pepper to taste. Pour the marinade over the vegetables and toss to coat well. Remove the vegetables from the marinade with a slotted spoon and arrange in a shallow (preferably single) layer in the pan.
3. Roast for about 25 minutes, until the vegetables are tender and lightly browned, tossing and turning occasionally for even cooking. Remove the vegetables from the oven and reduce the temperature to 300°F.
4. To assemble the subs, cut the rolls open horizontally (do not cut all the way through). Brush a little of the remaining marinade inside. Stuff each roll with vegetables. Divide the cheese among the rolls and stuff into the subs. Close the subs so that as little cheese as possible peeks out. Tightly wrap each sandwich in aluminum foil.
5. Bake for about 15 minutes, until the rolls are crispy and the cheese is melted.
6. Serve warm.

BREAD:

• The Bottom Line – There is no point in going to the trouble of roasting vegetables unless you can sandwich them between slices of truly great bread. Look for artisanal loaves from bakeries and avoid any bread wrapped in plastic. It just won’t do justice to your sweet, tasty vegetables.