Griddled Summer Veggie Sandwiches

4 large portobello mushrooms
2 medium red or yellow bell peppers
2 medium zucchini
1/4 cup fresh lemon juice
1 teaspoon lemon zest
1/4 cup extra-virgin olive oil
2 garlic cloves, minced
2 teaspoons fresh thyme
1 teaspoon salt
4 ounces goat cheese
3 tablespoons basil pesto
4 ciabatta or telera rolls, split

Remove the stems from the portobello caps, slice the peppers, and cut the zucchini lengthwise into 1/4-inch slices.  Place all of the vegetables in a large resealable plastic bag.  Add the lemon juice, zest, oil, garlic, thyme, and salt to the bag, and allow the vegetables to marinate for at least 30 minutes or up to 4 hours.

Once the vegetables have marinated, heat the griddle.  Cook the vegetables until tender.  While the vegetables are cooking, mix together the goat cheese and pesto in a small bowl.  Place the split sides of the rolls on the griddle for about 30 seconds.  Spread the pesto mixture onto both cut sides of the rolls.  Layer the vegetables onto the bread.  Can be made ahead and served chilled or at room temperature for a picnic.

Serves 4.

From The Outdoor Table by April McKinney