1. Spray a large skillet with vegetable cooking spray until well coated. Heat over medium-high heat.
2. Dice onion and add to skillet. Shred carrot and add to skillet with garlic. Saute for 5 minutes, stirring occasionally.
3. While vegetables cook, dice zucchini and bell pepper. Add to skillet and saute for 5 more minutes, stirring occasionally.
4. Chop mushrooms and dice tomato and add to the veggies in the skillet, along with the ground beef, salt, and pepper. Cook for another 5 minutes, stirring occasionally. Stir in tomato sauce and barbecue sauce until well combined. Bring to a simmer, then lower heat to maintain the simmer and cook for 12 minutes, stirring occasionally.
5. While meat simmers, split and lightly toast the bulkie rolls.
Source: Hannaford fresh Magazine, January - February 2013