Preheat the oven to 400F and line two baking sheets with parchment paper

Cut the zucchini, beets and yam into thin slices, approximately ¼” thick.

Lay the vegetables evenly on the baking sheets (careful not to overlap or crowd the sheet), drizzle with the olive oil, and sprinkle with salt and pepper.

Roast the vegetables for approximately 25-30 minutes, until they are very slightly browned around the edges. Remove them from the oven and set aside to cool.

Lightly toast the bread and spread half of the slices with the goat cheese and the other half with the tapenade.   Layer the vegetables and spinach on top of the goat cheese layer (you can layer them in the rainbow sequence!) and top it with the olive tapenade layered bread slice.