Preheat oven to 425F.

Thinly slice the eggplant in rounds about ½ inch thick or just slightly less. Brush each side with garlic infused olive oil and sprinkle generously with salt and black pepper. Place on a parchment lined baking tray being sure not to overlap. 

Cut the red bell pepper in to 6-8 thick strips. Generously coat with garlic infused olive oil, salt, and black pepper. Place on baking tray. Roast the eggplant and red bell pepper for 20 minutes. Flip the eggplant and continue to cook both the eggplant and red pepper for 15-20 more minutes or until caramelized and golden. 

If you haven't made the tofu ricotta from the Tomato Basil Pasta recipe, make that now. Linked above.

Thinly slice the zucchini in long strips. Add 1-2 teaspoons of garlic infused olive oil on to a pan on medium high heat. Sear on both sides until golden in color, about 2-3 minutes.

Whisk together the balsamic vinegar, lemon juice, dijon mustard, salt, and pepper in a large bowl and add in arugula. Toss until well coated. Add a pinch of red pepper flakes, if desired.

Toast the sourdough bread until golden and crisp.  

Add a hearty spread of tofu ricotta on each piece of bread along with the roasted eggplant, pepper, zucchini, arugula salad and fresh basil. Enjoy!