TAKE A LOAF of crusty French bread, dress it with pesto, stuff it with roasted vegetables, and meld it together with melted cheese, and you have the perfect fare for a picnic or casual alfresco meal. The sandwich can be made ahead of
time and quickly reheated in the oven or even over a campfire.

SERVES 4 TO 6

INGREDIENTS

• 5 tablespoons extra virgin olive oil
• 3 garlic cloves, minced
• 1 medium-size eggplant (about 1½ pounds), peeled and sliced into ⅜-inch-thick rounds
• 2 medium-size portobello mushrooms, trimmed and caps sliced
• 1 small to medium-size zucchini, cut into matchsticks
• 1 medium-size red bell pepper, cut into matchsticks
• Salt and freshly ground black pepper
• 1 large loaf Italian or French country bread or focaccia (1¼-to 1½-pound loaf)
• ½ cup pesto, homemade ([>]) or store-bought
• ⅓ pound provolone cheese, sliced
• 2 large ripe tomatoes

INSTRUCTIONS

1. Preheat the oven to 425°F. Lightly oil two rimmed baking sheets.
2. Combine the olive oil and garlic in a small bowl. Brush the oil mixture on both sides of the eggplant slices and arrange in a single layer on one of the baking sheets.
3. In a medium-size bowl, combine the mushrooms, zucchini, and bell pepper. Add the remaining garlic oil and salt and pepper to taste. Toss to coat. Arrange in a single layer on the second baking sheet.
4. Place the baking sheets side by side in the oven. Roast for about 20 minutes, until all the vegetables are well browned and tender, turning the eggplant once and stirring the other vegetables once or twice for even cooking. (If the baking sheets do not fit side by side, place one on the middle rack and the other on the bottom rack and rotate them once or twice during the roasting process.) Remove from the oven and reduce the temperature to 300°F.
5. Cut the bread in half horizontally. Remove some of the interior of the loaf to create a hollow space for the vegetables. Spread the pesto inside both halves of the loaf. Beginning and ending with the cheese, layer the cheese, roasted vegetables, and tomatoes on the bread. Place the top half of the loaf on the bottom and wrap in aluminum foil.
6. Bake for 10 minutes, until the bread is lightly toasted and the cheese is melted.
7. To serve, unwrap the loaf and slice into wedges or squares. Serve hot.

NOTE:

• The loaf can be assembled up to 1 day in advance and refrigerated in its foil wrapper. To heat, increase the baking time to about 30 minutes, turning occasionally.

VARIATIONS ON THEME:

• Possible variations on this theme are infinite. Substitute Olive Relish for the pesto. Use different vegetables,
  replacing some or all of the ones specified with yellow summer squash, green beans, or asparagus. Cheddar, fontina, Monterey Jack, Colby, Gouda —any semihard cheese with good melting properties—can replace the provolone. Or use goat cheese and omit the pesto and provolone.