Preheat your grill to med-high. Approximately 400 - 450 degrees. A wood fire grill will add a nice smokiness, but any grill will do.
Mix the Classic Pesto and olive oil together.
Baste the bread slices lightly with the pesto oil mixture and set aside.
Toss the sliced vegetables with the remaining pesto oil mixture in a large bowl.
Dump the vegetables onto two large crossed sheets of foil.
Wrap up the vegetables loosely in the foil and poke 2-3 small holes in bottom to drain juices.
Place foil wrapped vegetables on grill. Unwrap after 5-7 minutes. Toss around on foil and leave open to finish grilling. They are done when soft and a little caramelization has started. Remove from grill and set aside.
Place the bread slices on grill. Turn frequently, and be watchful of burning. When bread is crispy and light to medium browned they are done.
Spread Tomato & Ricotta Pesto on slices. One jar covers approximately 8 slices. Bread size will effect coverage.
Top each off with the grilled vegetables and serve.