Toasted sourdough bread with mozzarella and grilled vegetables

Preheat the oven to 180°C (grill setting).

Wash the zucchini and slice it lengthwise into thin slices with a cheese slicer. Cut the bell peppers into large chunks.

Heat a grill pan over medium heat. Brush the zucchini and bell pepper with olive oil and grill the vegetables on both sides until they develop nice grill marks.

Slice the mozzarella. Lightly toast the sourdough bread in a toaster. Top the mozzarella slices and place them on a baking sheet in the oven. Grill until the cheese just begins to melt.

Remove the bread from the oven and divide the grilled vegetables over it. Season with black pepper and sea salt and drizzle with Guilt-Free Tomato Ketchup to taste.