Vegetarian Muffulettas

Ingredients

• 1 cup olive oil
• 10 garlic cloves
• 3 thyme sprigs
• 1/2 teaspoon crushed red pepper
• 1 1/2 pounds eggplant, cut into 8 (1/2-inch-thick) eggplant rounds
• 4 red bell peppers, halved lengthwise and seeds removed
• 4 large portobello mushroom caps (14 ounce total)
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup chopped pitted Castelvetrano olives (from 1 1/4 cups unpitted olives)
• 1 1/4 cups jarred giardiniera (mixed pickled vegetables), chopped, plus 3 tablespoon brine from jar
• 2 tablespoons drained capers
• 4 round seeded crusty rolls, split
• 8 sharp provolone cheese slices

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