Grilled Veggie, Tofu & Pesto Sandwich

Preheat grill to medium-high. Place a baking sheet next to the grill. 

Grill peppers, turning occasionally, until the skin is charred, 8 to 12 minutes. Transfer to a small bowl, cover and let steam for 10 minutes. 

Slip off the pepper skins and remove stems and seeds (discard skins, stems and seeds). Slice the peppers into wedges and sprinkle with 1/8 teaspoon salt.

Meanwhile, combine 5 tablespoons oil, garlic powder, oregano, smoked paprika, 1/2 teaspoon salt and 3/4 teaspoon pepper in a small bowl. Brush 1 tablespoon of the mixture on one side of each bread slice. Brush the remaining spiced oil evenly over both sides of tofu slices. 

Oil the grill rack by holding an oil-dipped paper towel with tongs. Brush zucchini with the remaining 1 teaspoon oil and sprinkle with the remaining 1/8 teaspoon salt and 1/4 teaspoon pepper. Grill the tofu, flipping once, until lightly charred, about 4 minutes. Transfer to a plate and drizzle with lemon juice. Grill the zucchini until tender and charred, about 2 minutes per side. Grill the bread, oiled-side down, until crispy, about 2 minutes.  

Spread pesto on the untoasted sides of the bread. Halve the zucchini slices. Top 4 of the bread slices with arugula, tofu, peppers and zucchini. Top with the remaining bread slices.