Step 1

1 Prepare the grill for direct heat: If using a gas grill, preheat to medium-high (400 degrees) with the lid closed

Step 2

2 If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them evenly over the cooking area

Step 3

3 For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for 4 to 6 seconds

Step 4

4 Have ready a spray water bottle for taming any flames

Step 5

5 Brush the grill grate

Step 6

6 For the marinade and vegetables: Combine the oils, garlic, vinegar, rosemary, salt and pepper in a blender; puree until smooth

Step 7

7 Transfer to a gallon-size zip-top bag

Step 8

8 Use a vegetable peeler to cut strips of peel away from the eggplant(s) (so that it looks striped), then cut the eggplant into 1/4-inch-thick slices

Step 9

9 Cut the onion into 1/4-inch slices; pierce a thin bamboo skewer through each slice to hold it together

Step 10

10 Cut the red bell pepper in half from top to bottom

Step 11

11 Cut the zucchini lengthwise into 1/4-inch-thick slices

Step 12

12 Place all the vegetables in the bag

Step 13

13 Seal, pressing out as much air as possible, then massage to coat evenly

Step 14

14 Let sit at room temperature for 20 minutes

Step 15

15 Meanwhile, make the roasted garlic spread: Combine the roasted garlic, mayonnaise, salt and pepper in the blender; puree until smooth

Step 16

16 Transfer to a small container with a tight-fitting lid

Step 17

17 Arrange the marinated vegetables on the grill

Step 18

18 Discard the marinade

Step 19

19 Close the lid and cook for about 8 minutes total or just until tender, using tongs to turn them as needed; you’re not looking for lots of char here

Step 20

20 Transfer to a baking sheet

Step 21

21 (Depending on the size of your grill, you may need to do this in batches

Step 22

22 )

Step 23

23 Discard the peel and seeds/ribs from the red bell pepper halves, then cut into 1/2-inch-thick slices

Step 24

24 When ready to assemble, slather both halves of each po' boy loaf with the roasted garlic spread

Step 25

25 On the bottom halves, create a layer of tomato slices (some overlap is okay) and a layer of lettuce on each one, then cover with a combination of the grilled eggplant, red onion, bell pepper and zucchini

Step 26

26 Lay a slice or two of the cheese over each portion of warm vegetables

Step 27

27 Place a top half of po' boy loaf on each portion to create 4 sandwiches

Step 28

28 Cut each sandwich in half and serve

Step 29

29 NOTE: To roast garlic for this recipe, cut 1/2 inch off the non-root end of the 2 heads of garlic, exposing the cloves

Step 30

30 Drizzle with olive oil and wrap tightly in aluminum foil

Step 31

31 Roast at 375 degrees for 45 minutes to 1 hour, or until softened and caramelized

Step 32

32 Unwrap; when cool enough to handle, squeeze the cloves out of their skins