Instructions: This sandwich loaf can be assembled up to one day in advance and refrigerated in its foil wrapper. To serve, bring to room temperature or heat for about 30 minutes over low coals or in the oven, turning occasionally.

Prepare a medium-hot fire in charcoal grill or preheat a gas grill. In small bowl, combine oil and garlic. Brush mixture over eggplant slices, peppers, onion slices and mushrooms.

Grill vegetables, turning occasionally, until well browned, 10 to 15 minutes.

Remove vegetables from grill as they are done. Reduce temperature of grill by spreading out coals or by reducing flame on gas grill to low.

Slice bread in half lengthwise. Remove some of the interior of loaf to create a hollow space for stuffing vegetables. Brush inside of loaf with remaining oil and garlic, then spread with pesto. Layer half the provolone, then grilled vegetables, tomatoes and remaining provolone over bottom half of bread.

Position top half of bread. Wrap entire loaf in foil.

Serve at room temperature, or if desired, place loaf on a low-heat spot on grill, away from direct heat, cover grill and bake until bread is lightly toasted and cheese is melted, 10 to 15 minutes. (Do not allow bread to scorch.) Unwrap the loaf, slice into wedges and serve hot.

PESTO: in food processor or blender, combine basil, cilantro, garlic and pine nuts and process until finely chopped. With motor running, slowly pour in oil and process until mixture forms a paste. Add Parmesan cheese, salt and pepper and pulse on/off to combine. Let stand for 30 minutes to allow flavors to develop.

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