Garden Po Boy

• 18 jumbo asparagus stems or smaller asparagus
• 4 large carrots, peeled and sliced lengthwise
• 6 scallions
• 3 large red onions, sliced 1/4-inch thick
• 3 red bell peppers, quartered
• 4 Tbs. olive oil
• 2 tsp. mashed garlic
• 1/2 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 2 18-inch French baguettes or 6 submarine rolls
• 8 oz. Boursin cheese or herbed goat cheese

1. Prepare medium charcoal fire, or preheat gas grill to medium.
2. Snap off ends of asparagus.
3. Using vegetable basket, grill asparagus on all sides until done.
4. Set aside.
5. Grill carrot slices and scallions in basket until done.
6. When finished, grill onion slices and bell peppers.
7. All vegetables should be cooked through and lightly charred.
8. Meanwhile, mix oil, garlic, salt and pepper in bowl.
9. Pour over hot grilled vegetables.
10. Toss gently.
11. Cut bread in half lengthwise.
12. Tear out about one-third of interior to hollow it slightly.
13. Spread bottom and top with cheese.
14. Divide vegetables evenly on bottom parts of bread, and drizzle with any olive oil marinade left in bowl.
15. Place tops on loaves, and press lightly.
16. Cut each baguette into 3 equal sections.

stems, carrots, scallions, red onions, red bell peppers, olive oil, garlic, salt, freshly ground black pepper, baguettes, boursin cheese

Taken from www.vegetariantimes.com/recipe/garden-po-boy/ (may not work)