1.First, high temperature preheated grill.
2.Red bell peppers, yellow bell peppers, cucumber and fennel tuber washed, drained water.
3.Bell pepper lengthways cut into 8 pieces, capped and removed seed. Cucumber removal at both ends, obliquely cut into small pieces. Removal of unnecessary portion of fennel tuber, longitudinally cut into small pieces. Onion peeled, horizontally cut into a circle shape.
4.Chopped bell pepper (the skin of bell pepper adown), cucumber and other vegetables tile on the grill, cast olive oil and bake. No need to flip, roasted to slightly yellow but not yet fully soft. If necessary, you can batch roasted, already been roasted vegetables can be placed in the oven to keep warm.
5.Meanwhile, garlic peeled, washed and drained water. Tomatoes cut in half. Bread first vertical, then horizontal is cut into four pieces, roasted two sides till crisp and fragrant.
6.After bread baked, with garlic and cherry tomato and put it on the slice of bread, then put the baked vegetables, and pour the remaining olive oil, sprinkle with a right amount of salt and black pepper to taste.
7.Finally, basil leaves washed and drained water, then it is torn into small pieces and sprinkled on top, serve hot.