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1
Put the oven on'grill'.
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2
Spread the sliced marrows evenly on a baking tray.
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3
Cover liberally with dried thyme, pour over some olive oil and sprinkle with pepper.
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4
Leave under the grill for a 5 minutes.
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5
Check if a few have a light brown colour, then using a spatula stir and turn them around a bit in the tray and return to the oven.
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6
Don't let it go soggy, it should only take no more than 5 minutes on each side.
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7
When the marrows are done, remove them from the tray onto a plate to cool, and put the aubergines in the same tray.
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8
Again, sprinkle on thyme, pepper and olive oil.
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9
Leave under the grill, turning once until done, then remove to cool.
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10
The peppers goes in the same tray, peppered, thymed and olive oiled, until they are slightly charred, but still red.
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11
Remove and cool.
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12
To assemble: On a buttered slice of bread, layer marrow, aubergine, pepper and cheese and cover with another layer of bread.
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13
**pleasenote I didn't do exact measurements as it relies on discretion, your tastes and the size of the veg.
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14
Can be assembled, packed and frozen.
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15
Take out on the morning required- will be perfectly fresh and ready to enjoy in an hour or two.
