Start by washing and slicing the bell peppers, zucchini, eggplant, and onion into even pieces. Aim for uniform thickness so everything grills evenly. Next, brush the veggies with olive oil and sprinkle with a pinch of salt and pepper. This simple seasoning enhances their natural flavors beautifully.

Heat your grill pan or outdoor grill to medium-high heat. Place the veggies on the hot grill and cook each side for about 4–5 minutes or until tender and charred. The smoky aroma and gorgeous grill marks mean they’re ready! Set them aside to cool slightly.

Combine Dijon mustard, honey, lemon juice, and chopped fresh thyme in a small mixing bowl. Whisk until the sauce is smooth and well-blended. This tangy-sweet mixture ties the whole sandwich together perfectly.

Take your ciabatta or baguette and toast it lightly, if desired, for extra crunch. Spread the Lemon Thyme Honey Mustard generously over both halves of the bread. Layer the grilled veggies onto the bottom slice, and top with torn pieces of burrata cheese. Cover with the other slice of bread and press gently to hold everything together.

Using a sharp knife, slice the sandwich in half for easy handling. Serve it warm with extra mustard sauce on the side or pair it with a fresh arugula salad for a complete meal. You’re in for a treat!