Rub the zucchini, eggplant and pepper slices with a little olive oil. Grill in a hot griddle pan over high heat until both sides are marked and softened.

While still warm, toss the grilled vegetables with the remaining olive oil, crushed garlic, salt and black pepper. Let rest for a few minutes.

Lightly toast the inner surface of the bread slices on the grill. Place the vegetables on the bread and close it, cut in half, and serve.