Preheat a griddle pan to hot.
Brush the griddle pan with some of the olive oil. Toss the vegetables with the rest of the olive oil and some seasoning. Preheat the grill to hot. Griddle the vegetables in batches until lightly charred, then remove to a tray.
Grill the bacon rashers at the same time until golden and crisp, turning halfway through cooking. Remove once cooked and cut into thin slices. Flash the grilled vegetables under the grill to reheat.
Arrange the grilled vegetables in serving bowls and sprinkle over the sliced bacon. Garnish with rocket leaves and sprigs of thyme before serving.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.