Demi Baguette

• 1/2 cup olive oil, divided
• 1 tablespoon dried herbes de Provence
• 1/2 teaspoon salt
• 2 zucchini, cut into 1/4-inch rounds
• 2 summer squash, cut into 1/4-inch rounds
• 1 red onion, cut into 1/4-inch slices
• 1 fennel bulb, cut into 1/4-inch slices
• 1 (16-ounce) French bread loaf, sliced in half lengthwise
• Cracked pepper, to taste
• 4 slices provolone cheese

Directions:

• Preheat grill to 400°. Mix 1/4 cup olive oil with herbes de Provence and salt, and brush on vegetables.
• Grill vegetables 10 minutes or until soft. Brush bread with remaining olive oil, and sprinkle with pepper. Grill bread, cut sides down, 3 to 4 minutes or until crispy.
• Assemble vegetables and cheese on half of the French bread loaf. Close sandwich, and grill until cheese melts. Slice and serve immediately.