Offer this sandwich of grilled vegetables, cream cheese and arugula as a meatless option at your next cookout or picnic.
Mix cream cheese, milk, basil, garlic powder, rosemary, thyme and sea salt in medium bowl. Set aside. Brush vegetables lightly with oil.
Grill over medium-high heat 5 to 10 minutes or until vegetables are tender, turning once. Grill bread 30 seconds per side or until lightly toasted.
Spread cream cheese mixture evenly on each bread half. Layer 1/2 of the arugula, grilled vegetables and remaining arugula on 1 bread half. Top with second bread half. Cut sandwiches into 1 1/2-inch wide sections to serve.
Skewer the onion slices with wooden toothpicks to secure them while turning on the grill. Remove toothpicks after cooking.