Instructions: In a large nonstick skillet over medium heat, heat the oil until hot but not smoking. Add the onion and carrots and cook until the onion is softened, about 5 minutes. Add the zucchini, paprika, basil, chili powder and garlic and cook, stirring occasionally, until the carrots are crisp-tender, about 6 minutes.

Stir the tomato puree, barbecue sauce, beans and vinegar into the pan. Reduce the heat to a simmer and cook until the mixture is slightly thickened and the vegetables are crisp-tender, about 5 minutes.

Open the hamburger rolls and divide among 4 plates. Spoon the vegetable mixture onto the hamburger rolls and serve.

Note: For the "beefiest" taste, use a barbecue sauce with a smoky flavor.

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