Veggie Pan Bagnat

1 medium-size eggplant , sliced into 1/4-inch rounds (about 2 cups)

1/2 lb. green bean s, trimmed

1/2 cup roasted pepper s, rinsed, drained, and cut into 1/2-inch strips

3 hard-boiled egg s, sliced

2 

1/2 Tbs. tapenade olive spread

1 French baguette , halved lengthwise Vinaigrette

1/4 cup olive oil

2 Tbs. red wine vinegar

1 Tbs. parsley , coarsely chopped

1 

1/2 tsp. shallot s, coarsely chopped

1/2 tsp. Dijon mustard

1/2 tsp. sugar