• 1/3 c. olive oil
• 1/4 c. red wine vinegar
• 3 T. dry sherry
• 2 tsp. rosemary leaves, crushed
• 2 cloves garlic, minced
• 1 lb. portabella mushrooms, sliced
• 1 large red bell pepper, cored and sliced 1-2" wide
• 1 medium zucchini, sliced lengthwise 1/4" thick
• 1/4 c. kalamata olives, pitted
• 2 T. capers
• 1 T. balsamic vinegar
• 1 T. garlic powder
• 4 submarine rolls
• Freshly sliced tomatoes

Meanwhile, combine the olives, capers, balsamic vinegar and garlic powder in a food processor or blender. Process until smooth. Spread 2 tablespoons of the spread over each of the four submarine rolls. Set aside.

Grill the vegetables over a medium grill for about 20 minutes, turning once. Set aside half of the grilled mushrooms for the Porta Pizza. Divide the remaining vegetables evenly among the four prepared submarine rolls. Add sliced tomatoes to each sandwich and serve immediately.

• Yields: 4 servings
• Preparation Time: 1 hour

• 1 prepared pizza crust (such as Boboli)
• 1/4 c. pasta sauce (choose your favorite variety)
• 2 T. balsamic vinegar
• 1/2 c. sliced red onions
• 1/2 lb. grilled portabella mushrooms (reserved from Grilled Veggie Grinders recipe)
• 1 red bell pepper, cored and thinly sliced
• 3 oz. crumbled fontina cheese (or any other tangy cheese)
• Extra virgin olive oil

Combine the pasta sauce and balsamic vinegar in a small bowl. Spread the sauce evenly over the prepared pizza crust. Sprinkle the pizza evenly with the red onions, mushrooms, pepper and cheese.

Bake the pizza for about 10 minutes or until the vegetables are tender and the cheese is melted. Sprinkle some extra virgin olive oil over the finished pizza immediately before serving.

• Yields: 8 slices
• Preparation Time: 15 minutes

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