Does It Get Any Better??? Grilled Veggie Sandwich

Ok, so sometimes I randomly buy veggies without really thinking about what I am going to do with them. Dinner time was rolling around, and my kids wanted sandwiches. I had just bought some yummy rustic wheat bread, so I was all for a great sandwich, but turkey just wasn't calling my name. I went to the refrigerator and saw that I had some portobello mushrooms, zucchini, red bell peppers, and an avocado. Aha! Off to the grill I go. I sliced the zucchini lengthwise and then coated the mushrooms, zucchini, and red bell peppers in a good extra virgin olive oil and Angelo's Gourmet Seasoning--
this was a gift from the lovely Joni Shaw Smith whose family owns Angelo's Barbeque in Fort Worth (can I just say-- awesome!!!). Follow this link to see where you can acquire some for yourself http://www.angelosbbq.com/seasonings.html --
and I threw the them on the grill. I let the skin on the pepper blister and pulled it off-- by the time it was blistered the other veggies were ready to be pulled off as well. While I let the veggies cool down I whipped together a tbs of the extra virgin olive oil, a tbs of lemon juice, a pinch of salt and a dash of cayene pepper. I used a pastry brush and spread this on each slice of bread. Once the veggies cooled enough to handle, I peeled the pepper and then sliced it and the portobello mushroom on a bias. Now it's time to build the sandwich. I started by placing a layer of thinly sliced avocado. This adds a creaminess to the sandwich, let's you skip mayo or any other creamy condiment, and really, avocado just rocks. Next I layered the zucchini, bell pepper, and mushrooms. This may all sound simple, but you are building flavors.  The dressing that I brushed on the bread really enhances the flavors of the veggies and adds another layer of flavor. Take a bite... hmmmm. 
Wow. 
Now that's a sandwich.