- Preheat grill to medium-high heat; grease grate well. Grill red pepper, zucchini and red onion for 2 to 3 minutes per side or until well marked and just tender. Grill eggplant and portobello for 3 to 4 minutes per side or until well marked and tender. Let cool slightly
- Chop all of the grilled veggies; toss with oil, vinegar, garlic, basil, parsley, salt and pepper until well coated.
- Layer arugula, grilled veggies and goat cheese over 4 slices of bread; cap with remaining bread. Cut in half to serve.
TIPS: The dark brown gills of portobello mushrooms are edible but when cooked, they can leach out a brown liquid that looks unappealing and may cause a soggy sandwich. To remove, scrape out with a spoon and discard.