Ciabatta with grilled vegetables, rocket and hummus

• By Nick Camilleri Preziosi and Alex Mattei

For 6 people, you will need:

Three ciabatta loaves (or one large ftira), a bunch of fresh rocket (picked over and cleaned), two bell peppers (red, orange or yellow), two courgettes (medium-sized, thinly sliced), one aubergine (medium-sized, thinly sliced), a clove of garlic (peeled and crushed), one teaspoonful of rosemary (finely chopped), olive oil, salt and pepper, a tin of chickpeas, a teaspoonful of tahini, the juice of half a lemon, a clove of garlic (peeled and crushed), a teaspoonful of fresh mint (finely chopped), salt and pepper.

Preheat the oven to gas mark 5/180C. Rub some olive oil, salt and pepper on the bell-peppers and place them on an oven-tray to roast for 15 minutes. Remove them from the oven, turn them over, and roast them for another five minutes. Place them straight from the oven into an airtight container to cool. Then peel and deseed them. Mix the aubergine and courgette slices with olive oil, a crushed clove of garlic, rosemary and salt and pepper, so that all the slices are well coated. Cook them on a very hot griddle-pan. Set them aside. Drain the tin of chickpeas and empty them into a food processor with the tahini, a crushed clove of garlic, lemon juice mint, and some salt and pepper. Pulse this or blend it, depending on the consistency you want - chunky or smooth. Scoop the mixture into a bowl, and if you are not using it immediately, pour olive oil over the surface. Cut open the bread and spoon hummus generously over each cut surface. Heap vegetables and rocket leaves on one side of each and season with salt, pepper and a drizzle of olive oil. Close the sandwiches and slice each one in half (if using ciabatta; into six wedges if using ftira).