Grilled Farmers' Market Sandwiches

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2 tablespoons olive oil, divided

8 (1/2-inch-thick) slices eggplant

2 (1/2-inch-thick) slices red onion

1 large zucchini, cut lengthwise into 4 pieces

2 teaspoons chopped fresh rosemary

1/4 teaspoon black pepper

1/8 teaspoon salt

1 tablespoon white balsamic vinegar

4 (2 1/2-ounce) ciabatta bread portions, cut in half horizontally

Cooking spray

4 (1-ounce) slices provolone cheese, halved

8 (1/4-inch-thick) slices tomato

8 basil leaves

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