Before starting, preheat the oven to 425°F.Wash and dry all produce.Garlic Guide for Step 3: 1/4 tsp mild, 1/2 tsp medium and 1 tsp extra! Core, then quarter the pepper(s). Cut the zucchini into 1/2-inch rounds. Cut the cucumbers into 1/2-inch half-moons. Zest, then juice half the lemon. (1 whole lemon for 4 ppl.) Peel, then mince or grate the garlic. Halve the buns.

Toss the zucchini and peppers with 1 tbsp oil (dbl for 4 ppl), then the za'atar on a baking sheet. Season with salt and pepper. Roast, in the middle of the oven, until tender-crisp, 8-10 min. Transfer the zucchini to a plate. Flip the peppers. Return the peppers to the middle of the oven, until tender crisp, 8-10 min.

While veggies roast, heat a medium non-stick pan over medium heat. Add the pepitas to the dry pan. Toast, stirring often, until golden-brown 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate. Using a fork mash the feta in a medium bowl. Add the mayo, lemon zest and 1/4 tsp garlic (dbl for 4 ppl). (NOTE: Reference Garlic Guide.) Season with pepper and stir to combine.

Whisk together the Dijon, 1/2 tbsp lemon juice, 1/2 tsp sugar and 1 tbsp oil (dbl all for 4 ppl) in a large bowl. Add the arugula and cucumbers. Toss to combine. Season with salt and pepper. Set aside.

Arrange the buns, cut-side up on the other side of the baking sheet with the peppers. Toast in the top of the oven, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Divide the feta-lemon spread among buns. Top with the roasted veggies. Top with the top bun.

Divide the roasted veggie sandwiches between plates. Serve the arugula salad on the side. Sprinkle the pepitas over the salad.