Slice a selection the red, green and yellow peppers, the courgettes and aubergines and cook in a little olive oil on a griddle pan along with the red onion.
Leave to cool.
Place two slices of Warburtons Toastie in the griddle pan immediately after the vegetables, turning the bread once. This enables the 'toasts' to absorb the tasty flavour of the vegetables whilst lightly browning.
Assemble by spreading the houmous onto the toast, adding the vegetables and placing the final slice of toast on top.
Serve this deliciously tasty sandwich recipe immediately!