1 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt, divided

2 baby eggplant, cut lengthwise in 1/4-inch thick slices

2 medium portobello mushrooms, cut in 1/2-inch thick slices

1 medium fennel bulb, trimmed and cut lengthwise in 1/4-inch thick slices

1 chayote or mirliton squash, cut in 1/4-inch thick slices

1 red bell pepper, cut in 2-inch strips

1 small red onion, cut into 1/2-inch thick rounds

1/3 cup olive oil

Freshly ground McCormick® Gourmet Collection Black Peppercorns, Tellicherry

1 loaf Ciabatta bread, split in half horizontally

1 cup arugula leaves, rinsed and drained

1. Mix goat cheese, milk, basil, rosemary, garlic powder, thyme and 1/2 teaspoon of the sea salt in medium bowl until well blended. Set aside. Lightly brush vegetables with oil. Season with remaining 1/2 teaspoon sea salt and pepper.