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8 large garlic cloves, peeled

1 teaspoon plus 3 tablespoons olive oil

2 red bell peppers, halved, seeded

4 1/2-inch thick eggplant slices

1 medium zucchini, cut lengthwise into 4 slices

4 large fresh shiitake mushrooms, stems removed

8 green onions, left whole but trimmed

2 tablespoon chopped fresh thyme

3 tablespoons chopped fresh basil

2 tablespoons balsamic vinegar

4 large whole-grain rolls, halved, toasted

1 tomato, thinly sliced

Salt and freshly ground pepper to taste

1. Preheat oven to 350*F (175*C).
2. Place garlic on a square of foil; drizzle with 1 teaspoon oil. Wrap and bake until garlic is tender, about 35 minutes. Cool and mash garlic.
3. Prepare barbecue (medium-high heat) or preheat broiler. Grill or broil peppers, rounded side toward heat, until peppers are charred, about 10 minutes. Wrap in paper bag; let stand 10 minutes. Peel peppers. Transfer to platter.
4. Arrange eggplant, zucchini, mushrooms and green onions on a baking sheet. Brush vegetables on each side with 1 tablespoon oil. Season with salt and pepper. Grill or broil vegetables until golden and tender, turning once, about 6 minutes per side.
5. Cut green onions into 2-inch pieces. Transfer vegetables to platter with peppers. Sprinkle with thyme and basil.
6. Whisk vinegar and remaining 1 tablespoon oil in bowl until blended. Season with salt and pepper. Drizzle dressing over vegetables.
7. Spread rolls with mashed garlic, dividing equally. Top each roll with tomato slices, then roasted pepper, eggplant, zucchini, green onions and mushroom.

Serves 4.