Make a sundried tomato and feta purée. Place sundried tomatoes, feta, rosemary leaves, garlic, lemon juice, olive oil and honey in a blender; purée until smooth. Season with pepper to taste.
Spread tomato and feta purée along length of baguette. Top with leaf lettuce, grilled eggplant, red pepper slices and zucchini. Top with other piece of baguette. Slice baguette into 4 equal pieces. Wrap in parchment paper and tie with twine.