Ingredients

• 1 red pepper
• de-seeded and halved
• 1 yellow pepper
• de-seeded and halved
• 2 tbsp olive oil
• salt and freshly ground black pepper
• 1 courgette
• sliced approximately 0.5cm/¼in thick
• 1 small aubergine
• sliced approximately 0.5cm/¼in thick
• small handful fresh basil
• chopped
• 1 tbsp balsamic vinegar
• 4 slices country white bread
• olive oil
• for brushing
• goats' cheese log
• cut into four pieces
• salt and freshly ground black pepper
• to taste

Directions

• Preheat the oven to 170C/325F/Gas 3.
• For the vegetables
• line a baking tray with aluminium foil
• place the peppers on the tray
• drizzle with one tablespoon of the olive oil and season with salt and freshly ground black pepper. Roast in the oven for 20 minutes
• then remove the peppers from the oven and leave to cool. Once cooled
• peel and chop into strips.
• Heat the remaining olive oil in a pan and fry the courgette and aubergine for a few minutes
• seasoning with salt and freshly ground black pepper.
• In a bowl
• mix the peppers
• courgettes and aubergines together with the chopped basil and balsamic vinegar.
• Preheat a grill to medium.
• For the toastie
• brush the sliced bread with olive oil and toast the bread on both sides under the grill. Place a large spoonful of the vegetable mixture onto the toast and then top with goats' cheese. Return to the grill until the goats' cheese begins to melt and turn golden.