Ratatouille Sandwich

Ingredients

• 1 medium eggplant
• 1 large zucchini, sliced lengthwise into 1/2-inch-thick planks
• 1 large yellow squash, peeled and sliced lengthwise into 1/2-inch-thick planks
• Kosher salt
• 1/3 cup extra-virgin olive oil
• 1 tablespoon fresh rosemary leaves, chopped
• 1 tablespoon fresh thyme leaves
• 2 cloves garlic, grated on a rasp grater
• Freshly cracked black pepper
• 2 roasted peppers, peeled, seeded and sliced into 2-inch-wide strips
• 1 medium onion, halved and cut into 1/4-inch-thick slices
• 1/4 cup grated Parmesan
• 2 plum tomatoes, sliced into 1/4-inch-thick rounds
• 2 cups baby arugula
• Champagne Vinaigrette, recipe follows
• 4 French rolls or sub rolls
• Unsalted butter, softened and whipped, for spreading
• 1 clove garlic, halved
• Flaky sea salt
• 3 tablespoons champagne vinegar
• 1 tablespoon chopped fresh parsley
• 1 teaspoon dry mustard
• 1 teaspoon dried oregano
• 1 teaspoon sugar
• 1/2 teaspoon chopped fresh thyme
• 1/2 clove garlic, grated on a rasp grater
• 3/4 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper

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