Pre heat the oven to 180C.
Heat the oil in a baking pan and add the vegetables to roast. Lay the whole capsicum on a flat baking sheet and place both in the oven.
Roast the veggies, garlic and chilli for approx 25 minutes, and turn the capsicum regularly to blacken evenly. When the veggies are cooked toss through the rocket to wilt. Set aside the capsicum in a plastic bag until it's cool enough to handle and peel.
Cut the rolls in half and using your hands, scoop out the doughy centre to leave a hollow bread shell.
Slice the capsicum and lay a layer across the bottom on the roll Next add a spoon of pesto, the sliced bocconcini over the pesto and fill the remaining roll with the veggies. Season and cover with the bread lid.
Note: Bocconcini means "little mouthful" in Italian. It's a soft white curd cheese made from cows milk and contains ½ the fat of cheddar and other hard cheeses.