Preheat the grill.
Wash all of the vegetables. Cut the courgette into round. Cut the peppers in half, removing the seeds and the pith. Peel with a tomato peeler and cut into slices. Cut each tomato into 6 thick slices.
Lay the courgette onto your grill tray and cook until golden brown. Turn over, cook on the other side and then place on a plate. Season with salt and pepper and drizzle with olive oil.
Heat a frying pan and add a drizzle of olive oil. Add the pepper to the pan and cook for 5 minutes, stirring occasionally. Cover, reduce the heat and cook for a further 5 minutes. Season with salt and pepper, remove from the pan and set aside.
Add another drizzle of olive oil to the same pan and add the tomatoes. Add the bouquet garni and season with salt and pepper. Allow to begin colouring on both sides and then place on kitchen paper to allow any excess grease to be absorbed.
Toast the bread under the grill and then allow to cool a little before spreading on the cream cheese. Arrange the vegetables on top and serve topped with fresh rocket.
«You can also serve this with thin slices of ham, sundried tomatoes or marinated artichokes.»
An open sandwich topped with cream cheese and grilled tomatoes, courgettes and peppers.