• Wash and cut the veggies. Peel the zucchini if you want. It’s totally optional.
  2 zucchini, 2 bell peppers, 1 cup baby arugula
• In a big bowl combine together the olive oil, balsamic vinegar, thyme, red pepper flakes, salt, black pepper and garlic. Add the veggies in the same bowl and let them marinate for at least 15 minutes or up to overnight.
  2 tbsp balsamic vinegar, ½ tsp thyme, 3 tbsp olive oil, Pinch crushed red pepper flakes, Kosher salt and black pepper to taste, 2 cloves garlic
  
• While you wait, grill the bread. You can do it on a grill or just use a grill pan. Cut the bread in half and spread pesto on both halves. Grill them for a couple of minutes on medium high.
  1 loaf ciabatta bread or 4 small circle shaped ciabattas
• In the same grill pan, add the veggies and grill them for a few minutes on a side.
  

Assemble the sandwich:

• On the bottom half bread spread more pesto. Add provolone, veggies, arugula and sprinkle some goat cheese. Add the top half of the bread.
  ½ cup sun-dried tomato pesto, 6 oz creamy goat cheese, 6 oz provolone
  
• You can keep the sandwich in a fridge for one day wrapped in plastic wrap.