20g mixed bell peppers, sliced
10g courgette, sliced
10g aubergine, sliced
2 tsp olive oil
2g mixed herbs
salt and pepper, to taste
1 round loaf olive foccacia bread
10g sliced tomatoes
1 tsp basil pesto
3 tbsp feta pieces
Marinate the sliced vegetables with olive oil, mixed herbs, salt and pepper. Grill all the vegetables, except the tomato, and set aside.
Cut the olive foccacia bread in half, spread with butter and arrange the grilled vegetables on the bread.
Arrange the fresh tomato slices on top, drizzle with basil pesto, place the cheese slice over it and cover with the other half of bread.
Grill, cut into half and serve.