Kind of following on from my previous post, try also putting grilled
courgettes in your sandwich - cut them in half (two cylinders) then
slice 1/4 inch thick (rectangles). Now just grill them about 2 inches
from the heat, on both sides, until they brown. Nicest if you then
marinade them overnight (or as long as you can wait) with the
peeled peppers in a dressing of half honey, half red wine vinegar.
Drizzle some of the dressing into your sandwich as well.
Something I discovered the other day - if you get a small onion and
slice about 1/4 inch thick, you can grill as above and it will
actually cook before it burns. Do let it get quite browned as it adds
to the flavour. It has to be a whole slice from a small onion rather
than rings from a larger one as the rings will burn. Marinade this as
well before using in sandwich.