Toss all the prepared vegetables in 2 tablespoons of the oil until well coated.
Heat a ridged griddle pan over a high heat until smoking hot. Add the courgettes and aubergine in batches and cook for 2–3 minutes on each side. Transfer to a bowl and toss with the remaining oil, the garlic and crushed chillies. Set aside.
Add the peppers in batches to the reheated griddle pan and cook for 3–4 minutes on each side, then combine with the courgettes and aubergine. Season with salt and toss in the herbs.
Cover and leave to marinate at room temperature for 30 minutes. Serve with slices of country bread.