Roasted Eggplant, Zucchini, Red Pepper, and Goat Cheese Sandwiches

Makes 8 Sandwiches

2 medium ciabatta loaves
4 ounces herb goat cheese, room temperature
3 tablespoons pesto (I used Trader Joe's fresh pesto)
1 - 2 Japanese eggplant, sliced lengthwise into 1/2" strips
1-2 zucchini, slices lengthwise into 1/2" strips
2 tablespoons extra virgin olive oil
1/4 teaspoon sea salt
1/8 teaspoon freshly cracked pepper
1 small jar roasted red peppers, cut lengthwise into 1" wide strips

Preheat oven to  400 degrees F.

Drizzle eggplant and zucchini strips with olive oil and season with salt and pepper. Place on a roasting pan or rimmed baking sheet and roast until tender, about 7 minutes.

Cut ciabatta in half lengthwise. Spread goat cheese on the cut side of one half of each loaf and pesto on the other half. layer the eggplant, zucchini, and peppers over the goat cheese side of the bread. Top with the pesto half of the bread. Wrap in plastic wrap or parchment paper until ready to use. Cut sandwiches crosswise into fourths (or however large you want your sammies).