Combine the olive oil with the garlic clove and leave to infuse to one side for 5 minutes. Heat a griddle pan over a high heat until hot. Brush the courgette and aubergine with the olive oil and cook on the griddle pan, turning the vegetables on the griddle to achieve a criss-cross pattern.
Cook on both sides until lightly charred, then remove from the heat and set to one side.
Pre-heat the grill to hot.
Arrange the slices of aubergine and courgette on the bread, interspersed with pieces of sun-dried tomato. Arrange them on grilling trays and flash under the grill for a minute to warm everything through.
Transfer to serving plates and garnish with the sprigs of basil leaves before serving.