Grilled Vegetable, Herb and Goat Cheese Sandwiches

INGREDIENTS

• 1/2 cup chopped fresh basil leaves
• 1 tablespoon chopped fresh thyme leaves
• 2 zucchini, ends trimmed and discarded, sliced lengthwise into 1/4-inch-thick pieces
• 1/2 cup olive oil
• 1/2 teaspoon kosher salt
• 2 Japanese eggplants, ends trimmed and discarded, sliced lengthwise into 1/4-inch-thick pieces
• 1 tablespoon chopped fresh tarragon leaves
• 1 (12 1/2-ounce) baguette, sliced in 1/2 lengthwise
• 1 1/2 cups baby spinach
• 2 cloves garlic, minced
• 1 cup (6 1/2 ounces) goat cheese, at room temperature
• 1 cup oil-packed sun-dried tomatoes, drained and finely chopped
• 1/2 teaspoon freshly ground black pepper