- Preheat grill to medium-high heat; grease grate well.
- Brush bread slices with olive oil and grill for 30 to 60 seconds per side or until grill-marked and toasted.
- Spread olive tapenade on 4 of the grilled bread slices.
- Top evenly with arugula and half the veggies.
- Spread goat cheese spread evenly on 4 of the grilled bread slices.
- Top evenly with remaining veggies. Stack these on top of the olive tapenade bread slices.
- Cap with remaining bread slices.
- Secure with toothpicks and slice in half.
Tips: For the grilled vegetables, toss slices of eggplant, zucchini, onion and quartered mixed bell peppers with Italian vinaigrette and grill for 5 to 10 minutes or until grill-marked and tender.