1/4 teaspoon salt

1/4 teaspoon ground pepper

4 crusty rolls, such as ciabatta rolls, split

4 slices provolone cheese

6 large pimiento-stuffed green olives, chopped

2 tablespoons chopped pickled banana peppers

1 tablespoon red-wine vinegar

Preheat grill to high.

Toss eggplant, bell pepper, zucchini, oil, salt and pepper in a large bowl. Grill the vegetables, turning occasionally, until charred and tender, 6 to 10 minutes total. Grill rolls until toasted, 2 to 3 minutes. Put a piece of cheese on the bottom halves of the rolls as they come off the grill, to melt the cheese a little.

Reserve 4 roll-size eggplant slices, 2 zucchini slices and 2 bell pepper pieces. Finely chop the remaining vegetables and combine in a bowl with olives, banana peppers and vinegar; divide among the cheesy rolls. Place a reserved eggplant slice on top of each. Cut the reserved zucchini slices in half crosswise and thinly slice the bell pepper; place on the eggplant. Cover with the roll tops.

Recipe nutrition: Per serving: 380 calories; 18 g fat (6 g sat, 9 g mono); 20 mg cholesterol; 39 g carbohydrate; 1 g added sugars; 6 g total sugars; 15 g protein; 5 g fiber; 924 mg sodium; 468 mg potassium.

Nutrition Bonus: Vitamin C (101 percent daily value), Vitamin A (33 percent dv), Calcium (29 percent dv), Folate (25 percent dv), Iron (15 percent dv)

2 1/2 Carbohydrate Serving(s)

Exchanges: 2 starch, 2 vegetable, 1 high-fat meat, 1 1/2 fat

(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)