2.Quarter capsicums; discard seeds and membranes. Place on oven tray, skin-side up. Grill until skin blisters and blackens. Cover capsicum pieces with plastic or paper for 5 minutes; peel away skin.
3.Meanwhile, preheat oven to 200°C/400°F.
4.Place zucchini and eggplant, in single layer, on oven trays; spray with oil, season. Roast about 25 minutes or until tender.
5.Cut loaf into quarters crossways; split each quarter. Spread pesto over four bread slices; top with eggplant, zucchini, capsicum, tomatoes, cheese and rocket, then remaining bread.
6.Cook in preheated sandwich press until browned.