Grilled Vegetable Sandwich

I was watching a cooking show this morning were the chef was making a grilled vegetable sandwich I knew I could improve on it.  I had most of the ingredients on hand so this was a snap.  Rick loved it so I'm adding the recipe. (Note: if you don't have a grill then you can roast the vegetables at 375 degrees following the same directions).

Ingredients:
1 eggplant, sliced1/4 inch thick
1 red pepper, cut lengthwise into 3 or 4 large pieces
1 zuchinni, split in half lengthwise, then into 4 long slices
1/2 red onion, thinly sliced
4 slices tomato
1 tbsp pesto (store bought is fine)
2 tbsp soy mayonnaise (or regular)
2 slices rice cheese, Swiss flavor (or real Swiss cheese)
fresh arugula
Olive oil
Salt
Ciabatta bread

Directions:
Toss the vegetables with olive oil and salt in a large mixing bowl or roasting pan. Heat grill to med high. Place eggplant and red pepper on grill (these vegetables take longer) and let cook for 15 minutes.  Turn eggplant and pepper and add zucchini and onions. Cook 10 minutes. After 5 minutes add the tomato slices.

Meanwhile mix pesto and mayonnaise together, and slice the bread lengthwise.  drizzle olive oil on bread and place on grill, cut side down.

Remove the vegetables to plate and keep warm. Remove the bread from the grill and spread pesto mixture.  Add the arugula to the sandwich and layer the vegetables. Top each sandwich with a slice of cheese.