For the Red Pepper Feta:

1. Hold the pepper in heat-safe tongs and place it directly on your stovetop grate if you have a gas stove. Turn on the burner to medium-high and char the outside of the pepper, rotating it every few seconds to get an even char on all sides. Alternatively, you can do this same process under the broiler in the oven – just make sure to watch it carefully.
2. One the pepper is toasted and charred and starting to soften, place it in a bowl and cover the bowl with plastic wrap. Allow the pepper to sit for at least 5 minutes so that is can steam in the bowl.
3. Remove the charred skin, core, and seeds. Chop the roasted pepper into chunks and add it to the bowl of a food processor.
4. Pulse the machine a few times to chop up the pepper. Add the other ingredients for the feta spread into the food processor and pulse a few times to combine. Then, run the machine for 30 seconds or so, pausing to scrape down the sides, or until the feta is creamy and fluffy and smooth. Season, to taste, with salt and pepper.
5. This can be done ahead; keep the red pepper feta in an airtight container in the fridge. It’s awesome as a sandwich spread or as a dip for veggies/crackers.

For the Sandwiches:

1. Preheat the grill to medium-high (you can also use an indoor grill pan).
2. Place all the sliced veggies in a large bowl and toss with a few tablespoons of olive oil and a few pinches of salt and pepper. Toss to evenly coat.
3. Grill the veggies on the hot grill, for about 2-3 minutes per side. You want char and grill marks and for the veggies to soften.
4. Remove from the grill and allow to cool slightly before handling.
5. To assemble the sandwiches, toast your rolls and then generously spread on the whipped red pepper feta. Layer on as many of the veggies as you like. Top with a handful of greens and some sliced avocado. Top with the other half of the rolls and serve.