Slice the baby eggplant and green zucchini lengthways into 4 slices each. Top and tail the red capsicum, remove seeds, cut in quarters lengthways.
Either use a medium to hot ribbed grill plate or medium to hot non-stick frying pan. Brush lightly each piece of eggplant, zucchini and capsicum with oil, season with salt and pepper. Cook each of the vegetable pieces until tender and lightly charred all over, about 7 minutes for the eggplant and zucchinis and 9 minutes for the capsicum.
Butter the toasted focaccia halves, add a few leaves of washed red oak lettuce, lay on top 2 slices of eggplant and 2 slices of zucchini plus 1 piece of red capsicum. Add 2 slices of ham and top with Hanks Tomato Chutney.