Mix together the oil, spices, salt and garlic in a small bowl.
Place the two chicken breasts in a dish with sides. Pour half the mixed marinade over the chicken. Flip so all sides are coated in the marinade. Cover with plastic wrap and place in the fridge for a couple hours.
Slice the zucchini lengthwise to make 1/4 inch strips. Cut the eggplant to make 1/4 inch rounds. Core and halve the red pepper.
Fire up the grill and bring it to a medium high heat.
Place the chicken breasts on the grill and cook till they reach an internal temperature of 165F.
Place the veggies on the grill and flip after the cook for a few minutes. While they are on the grill, brush the veggies with remaining marinade.
Bring the chicken and veggies to room temperature. Slice the red pepper and chicken into strips.
Spread one tablespoon of pesto on the cut portion of each bun. Assemble, by adding some grilled eggplant, zucchini, pepper, chicken and provolone slices to each bun.