Finally, a veggie sandwich you'll actually crave. Roasted vegetables get brushed with a tangy peri peri sauce, infused with garlic, citrus, and a hint of spice. Layer it all between smashed avocado and soft ciabatta bread. The combination is so good you may never want to settle for another veggie sandwich ever again.
Preheat: Put the racks in the upper- and lower-thirds of the oven, and preheat to 425°F (220°C).
Cut vegetables: Cut zucchini and eggplant into long strips (¼-inch / 0.5cm thick). Cut onion into ¼-inch (0.5 cm) thick rounds. Cut red and yellow bell peppers lengthwise into quarters.
Bake vegetables: Spread the vegetables out across two parchment-lined baking sheets, then generously brush with grapeseed oil (on all sides). Sprinkle with salt and pepper. Bake for 15 minutes, then flip vegetables. Return to the oven and bake until brown on the edges, about 10 more minutes. (Depending on how evenly you cut your vegetables, some may cook faster than others - so keep an eye on them and remove earlier if needed).
Brush with sauce: Brush the peri peri sauce all over the roasted vegetables. Return to oven and bake until the sauce is hot, 3 to 5 minutes. (Note: You may wish to add the bread into the oven to warm it in the last couple minutes).
Assemble: Spread mayonnaise over the warmed bread. Top with the peri peri roasted vegetables, avocado, and arugula.
Notes
Peeling eggplant: A lot of the bitterness has been bred out of modern eggplants, but if the skin bothers you, peel it before using.