Vegie-stuffed focaccia

Method

• 1
  Heat a large chargrill pan over high heat. Spray eggplant, pumpkin and zucchini with oil. Cook vegetables, in batches, turning, for 2 to 3 minutes each side or until tender. Set aside.
• 2
  Meanwhile, process tomatoes, 1 tablespoon cold water and mayonnaise in a food processor until smooth. Season.
• 3
  Spread base of focaccia with mayonnaise mixture. Top with rocket, eggplant, pumpkin, zucchini, capsicum and cheese. Sandwich with focaccia top.
• 4
  Preheat a sandwich press. Place focaccia in press and cook until cheese melts and bread is crisp. Serve in slices (see note).