Grill the Vegetables

Heat the grill or a griddle pan over medium heat. Spray with grill non-stick spray. Cooking in batches, if necessary, grill the eggplant, mushrooms, and avocado until dark grill lines form ~ about 3 to 4 minutes per side for the eggplant & mushrooms and 2 minutes per side for the avocado. Remove and place on a plate ~ cover with aluminum foil to keep warm.

Meanwhile, heat a cast iron pan over medium heat and spray with the non-stick spray. When hot, add the onions and cook, stirring often, until lightly charred ~ 8-10 minutes. (Note: use the spray and not olive oil for a faster char ~ olive oil will sauté the onions and will take longer to get the desired consistency). Remove the onions from the pan and plate with the other vegetables. Add the roasted red peppers and cook until heated through ~ about 3 minutes.

Lightly season the vegetables with salt and pepper.

Make the Balsamic Glaze

In a small bowl, whisk together the balsamic vinegar, olive oil, oregano, red pepper flakes, garlic, and salt & pepper. Set aside.

Make the Whipped Goat Cheese

In a food processor, add the goat cheese, feta, sun-dried tomatoes, lemon zest & juice, and a pinch of salt and pepper. Blend until thoroughly combined and the cheese is thoroughly whipped. Set aside.

Assemble

With the grill still over a medium flame or with the oven broil set to high and the oven rack on the second highest position, place the slices of bread on the rack. Toast for about 1 minute per side. If using the oven broiler, I recommend toasting two slices at a time with the bread toward the middle of the rack, for more even toasting.

Cut each slice in half. Smear the whipped goat cheese over one half. Layer on the eggplants, mushrooms, avocado, onions, roasted red peppers, and about ½ a cup of arugula. Lightly drizzle over the balsamic glaze. Top with the second half of bread… ALTERNATIVELY, keep this as an open-faced sandwich and eat with a fork and knife ~ less carbs, just as delicious 😉.