Wash and deseed bell peppers and cut into 4-5 flat pieces.
Wash zucchini and cut into thin broad stripes.
Once skillet is very hot, cover bell pepper and zucchini pieces with olive oil (use your hands) and place on skillet. Fry until it just starts to burn, turning frequently.
For the pesto put washed and dried cilantro, pecans, olive oil, crushed garlic and maple syrup in a food processor and process until smooth.
Wash and slice heirloom tomato.
Cut open 2 squares of focaccia bread, spread both sides with pesto, place grilled veggies and tomato in it, close and take a big, big, big bite!