Preheat oven to 400. Add pepper, cherry tomatoes and garlic to an oven safe pan and drizzle with olive oil, salt and pepper. Cook for about 20 min, or until tender and the skin can be peeled (check and move around halfway through cooking). Remove and let cool while you prep everything else.
Add olive oil to a pan and thinly slice zucchini. Add to a hot skillet with lemon zest, splash of wine, salt and pepper. Let the wine cook off and the zucchini are tender but not falling apart.
When the pepper, tomato and garlic is cool enough to touch, peel the skin, remove the seeds, and add to a blender (or mortar and pestle) along with the pepper oil from the pan, vinegar and olive oil. Blend and season to taste.
Toast ciabatta roll and add romesco sauce, burrata, zucchini, mortadella and lots of fresh basil. Slice and enjoy!
