Spread peppers, zucchini and onions on a baking sheet. Season with salt and pepper, add dried oregano and a drizzle of olive oil. Bake for 18-20 minutes.
Garnish sandwiches with pesto, grilled vegetables, tomatoes, mozzarella cheese, arugula and a drizzle of balsamic glaze
Focaccia bread
In a bowl, combine the water, milk, instant yeast, honey and olive oil.
In a second bowl, place flour and add salt. Mix well.
Gradually add the liquid mixture to the flour mixture and mix well until a homogeneous dough forms.
Place dough in a bowl coated with olive oil. Cover with a cloth or plastic wrap. Place in a switched-off oven with the light on. Leave to rest for 30 minutes.
After 30 minutes, stretch the dough and fold over. Turn the bowl over and repeat 3 more times.
Place the dough in the refrigerator. After 30 minutes, fold the dough over onto itself and return to the fridge. Repeat three more times, with 30-minute intervals between each fold.
After stretching and folding the dough a total of 3 times, leave in the refrigerator for 12 to 24 hours.
Transfer the dough to an oiled rectangular baking tin. Roll out the dough with your fingers. Cover with a cloth or plastic wrap and let rest for about 1h30 or until doubled in size.
Preheat oven to 375°F.
Moisten fingers and press into dough. Add a generous drizzle of olive oil. Season with salt.
Bake for 30-35 minutes. Cool 15-20 minutes before serving
