Oil the barbecue grill and preheat at medium-high.In a small bowl, mix olive oil and garlic.In a large bowl, place the vegetables. Drizzle with the oil mixture. Add basil, salt and pepper. Stir.Place vegetables on the barbecue grill. Cook until tender, about 8 to 10 minutes.In the meantime, grill the bread slices.Place the cooked vegetables in a bowl. Let cool.Place vegetables on a grilled slice of bread. Add the bocconcini and olives. Close the sandwich with the second slice and enjoy!

1 Tbsp. (15 mL) olive oil 1 small garlic clove sliced 1/2 tomato seeds removes and sliced 3 slices of eggplant 1 cm (1/2 inch) 1/2 orange pepper cored, seeded and sliced on strips 1/2 small yellow zucchini cut in slices on the length 1 tsp. (5 mL) fresh basil - chopped thinly salt & pepper 2 slices oats and quinoa Boulange des Campagnards bread 1 Bocconcini ball, slices (50 g) 3-4 kalamata olives sliced