1 eggplant, cut into 1 / 2 - inch thick slices 1-1/2 tablespoons kosher salt 1 red onion, cut into 3 / 4 - inch thick rounds 1 cup cherry tomatoes 1 red pepper, cut into 1 - inch
wide strips 1 yellow squash (about 3/4 pound), cut into 1 / 2 - inch thick
diagonal slices 1 zucchini (about 3/4 pound), cut into 1 / 2 - inch thick
diagonal slices 1 tablespoon olive oil 1/2 tablespoon black pepper 4 5 × 4 - inch pieces rosemary focaccia, halved horizontally 1/4 cup basil pesto 4 ounces goat cheese, crumbled 1 handful arugula