Method:

• 1

  Drain the mozzarella in a colander.

• 2

  Set the oven to 250° C, place the bell peppers on a rack under the oven grill. Leave them there until the skin has blackened and begins to rise. Once the bell peppers are dark all over, remove them from the oven and place them in a paper bag inside an airtight plastic bag to cool. Then peel the bell peppers, remove the stalk, the internal filaments and the seeds and cut them into 4 pieces each.

• 3

  Cut the courgettes into thin oblique slices. Heat a grill and cook the courgettes by turning them on both sides. Then place the peppers for a few moments so that lines are formed and then cut them into strips.

• 4

  Lightly season the vegetables with salt and EVO oil. Finely chop the herbs with a pair of scissors.

• 5

  Cut the Bocconcini in half, spread the mustard (or mayonnaise) on one side and slice the mozzarella. Arrange the mozzarella on the bread, add the grilled vegetables, some capers, sprinkle with the aromatic herbs, close the sandwich and serve immediately.