Preheat your oven to 400°F (200°C). Gather ingredients and prep your veggies for roasting.

In a large mixing bowl, toss diced zucchini, red bell pepper, eggplant, and red onion with olive oil, oregano, sea salt, and black pepper.

Spread the seasoned vegetables in a single layer on a baking sheet and roast for 18-20 minutes, stirring halfway through.

While veggies are roasting, slice ciabatta rolls in half and toast cut sides down in a skillet for 2-3 minutes until golden brown.

Spread a thick layer of hummus on the bottom half of each toasted roll.

Distribute the roasted vegetables evenly atop the hummus-covered rolls.

Sprinkle crumbled feta cheese and fresh basil leaves over the vegetables. Optional: drizzle balsamic glaze.

Close the sandwiches and slice in half to serve warm. Pair with a side salad or chips.