1 Peel the garlic cloves and halve 2 of them.
2 Grill the aubergine, courgette, onion and mushrooms on a hot barbecue for about 3 minutes each side, brushing with oil mixed with the remaining pressed garlic clove. Season with salt and pepper.
3 Toast the bread until golden brown, then while still hot, rub with the halved garlic cloves, drizzle with olive oil and top lavishly with the grilled vegetables, tomato, basil leaves and sliced mozzarella.
4 Drizzle with a little balsamic vinegar and serve immediately.