Food & Cooking Recipes Healthy Recipes Vegetarian Recipes Summer-Veggie Melts with Caper Sauce Be the first to rate & review! By Lauryn Tyrell Lauryn Tyrell Website Lauryn is the senior food editor for Martha Stewart Living. Editorial Guidelines Updated on May 19, 2021 Print Rate It Share Share Tweet Pin Email Photo: Con Poulos Prep Time: 30 mins Total Time: 45 mins Servings: 4 A colorful mix of grilled vegetables—bell peppers, onion, and Broccolini—is packed into a hoagie that gets a toasty crust on the grill but stays pillowy-soft in the center. Provolone, the perfect melting cheese, melds it all together. The final touch to take this vegetarian sandwich masterpiece over the top is a generous smear of a zesty basil-caper aioli. Ingredients 1 small clove garlic, peeled and chopped Kosher salt and freshly ground pepper ½ cup mayonnaise 2 teaspoons sherry vinegar 2 tablespoons capers, drained and roughly chopped ¼ cup fresh basil leaves, roughly chopped 2 bell peppers, cored, seeded, and cut lengthwise into sixths 1 red onion, cut into ½-inch-thick rounds 1 bunch Broccolini, tough ends trimmed (8 ounces) Extra-virgin olive oil, for drizzling and brushing Vegetable oil, for grill 2 hoagies or soft baguettes (each 12 inches), split 4 ounces thinly sliced provolone Directions With the side of a heavy knife, mash garlic and 1/2 teaspoon salt to a paste. Transfer to a bowl and stir in mayonnaise, vinegar, capers, and basil. Heat grill to high for both direct and indirect cooking. Drizzle bell peppers, onion, and Broccolini lightly with olive oil; season with salt and pepper. Brush grates with vegetable oil. Grill vegetables over direct heat, turning occasionally, until charred in places and crisp-tender, 8 to 9 minutes for peppers and onions; 4 to 5 minutes for Broccolini. Transfer to a plate; tent with foil. Brush bread with olive oil and grill, cut-sides down, until lightly toasted, about 1 minute. Flip bread and move to indirect heat. Add cheese to one side, cover grill, and melt, 2 to 3 minutes. To serve, layer vegetables over melted cheese and spread other sides of bread with caper sauce. Cut each baguette in half to serve. Rate it Print