Instructions

1. 1-3 hours before cooking, throw all the ingredients for the marinade in a plastic bag or Tupperware container. Add the mushrooms, massage gently and seal. Set aside. You will want to flip these guys to make sure the marinade gets all over every once in a while. When ready to grill, remove from the bag, drain mushrooms and discard of any shallot bits, etc...
2. Pre-heat your grill to medium heat.
3. Throw the peppers, onion and zucchini in a bowl with a good glug of olive oil and some salt and pepper. Toss well to coat. Carefully place on hot grill along with the mushrooms, starting open/gill side down. Close the lid. The zucchini and onions only need about 2 minutes per side, the mushrooms about 3, whilst the peppers need about 5. Flip accordingly and remove from heat as done. While you want a nice color on the onions, peppers and mushrooms, you want the peppers BLACK.
4. Once the peppers have finished, place in that same bag or bowl as you used for the mushrooms, seal, and let sit about 10 minutes. Once they have steamed away in there, carefully remove them from the container and gently rub off the charred skin. Slice in half, remove the seeds and then chop as desired. Voila! Your own fire roasted peppers! Slice the mushrooms as well. Add both the peppers and the mushrooms to the same pile as the rest of the finished vegetables.
5. As your peppers rest, you can grill your bread if you like until golden.
6. Now pre-heat your broiler and turn off the BBQ.
7. On a baking sheet place the bottom half of the bread, a good spreading of dijon, and then layer up the veggies. Don't be shy - make this a hearty sandwich! Top with torn mozzarella. Place under broiler until cheese melts, approx. 3-4 minutes. Remove from the oven, finish with some fresh basil leaves and the other half of the bun.
8. Eat.