Recipe from member Ann Cole; ready in about 30 minutes. No quantities are listed - just estimate what you will need for the number of sandwiches you are making. Use as many different, or as few veggies as you want. Beets, cut into 1/2 inch slices
Kohlrabi, cut into 1/2 inch slices
Turnips, cut into 1/2 inch slices
Squash, cut into 1/2 inch slices
Eggplant, cut into 1/2 inch slices
Broccoli, cut into florettes
Potatoes, cut into 1/2 inch slices
Sweet potatoes, cut into 1/2 slices
Cheddar, or other favorite shredded cheese
Cut up the vegetables and toss to coat with extra virgin olive oil, some chopped garlic, rosemary, thyme, oregano and basil. Using a veggie rack, grill the vegetables (medium flame) until tender but not soft. I like mine a little crunchy. Remove from grill.
Slather melted butter and garlic onto the cut inside of long rolls, and grill those, butter side down, until the grill leaves nice toasty marks on the bread. Remove. If you don't want to use butter, olive oil will work also.
Assembling: Place some shredded cheddar (I like vintage or even Cotswold makes this sandwich Really Good) onto the bread, then lay the veggies down on top. Close and wrap tightly in aluminum foil. I then place the sandwiches in the top part of the grill over low heat until the cheese is nice and melty. You could use the oven, too, if you'd like.