Ingredients

• ciabatta bread
• 1 red pepper
• 1 yellow pepper
• 1 aubergine
• 1 courgette
• goats cheese log
• extra virgin olive oil
• fresh basil
• 290ml/½ pint extra virgin olive oil
• 100ml/3½fl oz balsamic vinegar
• 1 clove of garlic
• sliced
• 3 sprigs of thyme
• 10 basil leaves

Directions

• Mix all the marinade ingredients together in a large bowl.
• preheat the oven to 160C/325F/Gas 3. Take a roasting tray and line it with a piece of aluminium foil large enough to cover and envelope the peppers.
• Place the peppers into the tray
• season with salt and pepper and pour some olive oil over the peppers. Seal them in the foil and place into the oven for 20 minutes
• turning from time to time.
• Once cooked
• remove from the tray
• place into a bowl and cover with cling film. Once cool
• peel and wash off any seeds. Cut into large
• but even triangles and place into the marinade.
• Slice the courgettes and aubergines into 5mm/¼in thick rounds
• (if the aubergines are very thick then cut them in half first).
• Using a hot griddle frying pan
• grill the courgettes and aubergines with some olive oil and season with salt and pepper. Cook both sides and then place into the marinade with the peppers.
• Slice the ciabatta bread into thick slices. Brush with olive oil and toast both sides until golden brown. Now top with the Provencal vegetables and slices of goats cheese.
• Place under a moderate grill and cook until the cheese has melted and coloured slightly. Remove the outer skin if you wish and serve with a salad.