Step 1

Slice courgette and aubergine lengthwise into ½ cm slices. Remove seeds from peppers and cut them into flat sections. Brush a little olive oil on the vegetables and sprinkle them with pepper. I didn't use any salt on my veggies as olive tapenade is usually quite salty, but you are welcome to if you think your sandwich will need it.

Step 2

Heat up a griddle pan and grill vegetables on both sides until lightly charred.

Step 3

(OPTIONAL STEP) If your bread isn't super fresh, you can toast it or grill it on the griddle pan too. If using a griddle pan, make sure you press the slice down initially so that it toasts evenly throughout.

Step 4

To assemble a sandwich, spread olive tapenade on a slice of bread and cut it in half. Stack grilled vegetables, fresh basil leaves and a bit of rocket on one half of the slice and cover with the other.