Preheat oven to 425°F and line a baking sheet with parchment paper.
Toss zucchini, bell pepper, tomato, and broccoli florets with olive oil, garlic powder, parsley, and oregano
Bake for 12-15 minutes. Remove from oven and place on wire rack.
To assemble sandwiches, cut baguette into thirds and slice along the side. Spread 1 heaping tbsp pesto on baguette and top with roasted veggies and mozzarella.
Recipe by Whisk & Shout at https://whiskandshout.com/roasted-vegetable-pesto-baguette-melt/