Grilled-Vegetable Sandwich With Romesco Sauce

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1 (3/4-pound) eggplant

1 small zucchini

2 (1/4-inch-thick) slices onion

1 red bell pepper, halved and seeded

1 yellow bell pepper, halved and seeded

Olive oil-flavored cooking spray

1/4 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons Romesco Sauce, divided

4 (1-inch-thick) slices diagonally cut country or peasant bread, toasted (about 4 ounces)

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