Preheat the oven to 400°F. Line a baking sheet with parchment paper.

In a bowl, toss the roasted red peppers, zucchini, and eggplant with olive oil, salt, pepper, oregano, and garlic powder.

Spread the vegetables evenly on the prepared baking sheet and roast in the oven for 20-25 minutes, or until tender and slightly caramelized.

While the vegetables are roasting, cut the ciabatta rolls in half and lightly toast them in the oven for the last 5 minutes of the roasting time.

Once the vegetables are done, assemble the sandwiches by placing a generous amount of roasted vegetables on the bottom half of each toasted ciabatta roll.

Tear the burrata cheese into pieces and place it on top of the vegetables.

Add a handful of fresh arugula and drizzle with balsamic glaze.

Top with the other half of the ciabatta roll and serve immediately.