Heat oil in large skillet over medium heat. Add onions, bell peppers and garlic. Cook and stir 2 minutes. Add artichokes and olives. Cook and stir an additional 2 minutes. Stir in broth and water. Bring to a boil.
Spray cold grate of outdoor grill with grilling spray. Prepare grill for medium heat. Beat honey, mustard, mint, salt and pepper with wire whisk until well blended. Remove half of the honey glaze; set aside for brushing onto cooked patties.
Spread one side of each bread slice with mustard.
Preheat oven to 325°F. Spray 13×9-inch baking dish with cooking spray. Set aside.
Combine Parmesan, parsley, lemon peel and garlic in small bowl. Set aside.
Peel sweet potatoes. Place in large saucepan with water to cover. Bring to a boil; reduce heat. Simmer, uncovered, 20 to 25 minutes or until potatoes are not quite tender when pierced with a knife in the center. Drain potatoes; cool until easy to handle.
Heat oil in large skillet over medium heat. Add onion, bell pepper, jalapeño pepper, garlic, cumin and salt. Cook and stir 4 to 5 minutes or until vegetables are tender.
Combine coleslaw, cheese and barbecue sauce in small bowl. Set aside.