• 1 medium zucchini, sliced lengthwise into ¼" planks
• 1 small eggplant, sliced into ¼" rounds or planks
• 1 red bell pepper, cut into wide strips
• 1 portobello mushroom cap, stem removed
• 1 small red onion, sliced into thick rounds

Marinade:
• 3 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 garlic clove, minced
• 1 tsp fresh thyme or oregano
• Salt & pepper to taste

Extras:
• 2 Turano Gourmet Sandwich Rolls
• 2 tbsp herbed Boursin cheese
• Handful of arugula
• Optional: drizzle of balsamic glaze

① Marinate the veggies: In a bowl or zip-top bag, combine olive oil, balsamic vinegar, garlic, thyme, salt, and pepper. Add all sliced veggies and toss to coat. Let sit for at least 15-20 minutes while the grill preheats.
② Preheat the grill to medium-high heat. Clean and lightly oil the grates so the veggies don't stick.
③ Grill the veggies until tender with grill marks: 3-4 minutes per side for zucchini and eggplant, 4-5 minutes for the portobello cap, 2-3 minutes per side for bell peppers and onion
④ Lightly toast the buns on the grill for 1-2 minutes until golden.
⑤ Assemble the sandwich by spreading herbed Boursin cheese on both sides of the bun then stack the grilled veggies, add arugula, and top with balsamic glaze.