Preheat your grill to medium-high. If you’re using a grill pan, preheat it over a burner set to medium-high.
In a small bowl, mix together the olive oil, garlic, and dried spices.
Lightly brush the eggplant, zuccchin, squash, and bell pepper slices with the olive oil mixture.
Grill the vegetables for about 5-10 minutes on each side, until tender and golden-brown.
While the veggies are cooking, spread the white bean dip on the inside of the rolls.
Divide the vegetables up between each roll and top with the lettuce leaves and tomato slices.