Grilled Summer Squash Sandwiches
  1. Heat grill to 400.
  2. Slice the zucchini and squash vertically. Cut the bell pepper in half and remove seeds.
  3. Drizzle olive oil over the vegetables; liberally salt them and add a little pepper.
  4. Grill vegetables 3-4 minutes per side. Remove and set aside.
  5. Place rolls on the grill with the inside facing down; grill 1 minute.
  6. Remove and liberally add cheese spread on one side of the bread, dividing the container between the four rolls.
  7. Slice bell pepper.
  8. Divide bell pepper, zucchini and squash, between sandwiches, topping each with a slice of provolone.
  9. Close sandwiches and place back on the grill for 3-4 minutes, with the lid closed so the cheese melts and the sandwiches get toasty.
  10. If desired, sprinkle with Italian seasoning before serving or garnish with fresh basil. Serve immediately.