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2 zucchini, thickly sliced
1 yellow squash, thickly sliced
1 (8-ounce) package portabella mushrooms
2 teaspoons olive oil, divided
1 teaspoon balsamic vinegar
1 sweet onion, sliced
1 loaf sourdough bread, sliced
4 tablespoons
1 red pepper, thickly sliced
1 green pepper, thickly sliced
1 yellow pepper, thickly sliced
1 cup 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.
From "Meals in Minutes." Copyright Gooseberry Patch. Used with permission of the publisher, Gooseberry Patch. All Rights Reserved.
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