Vegetables and Goats Cheese

1 red pepper, deseeded and thickly sliced ,
1 yellow pepper, deseeded and thickly sliced,
1 red onion, peeled and cut into wedges,
1 aubergine, thinly sliced ,
3tbsp olive oil ,
2 garlic cloves, peeled and finely chopped ,
Freshly ground black pepper ,
12 black olives ,
2tbsp Mizkan Seasoned Rice Vinegar ,
4 slices of French bread ,
4 x 1cm/1/2in slices firm goats cheese,
Basil leaves, to garnish.

Method

1 Preheat the oven to 200C/400F/Gas mark 6. Spread out the vegetables in a shallow roasting tin and drizzle with the olive oil. Scatter over the garlic and season with black pepper.

2 Roast in the oven for 30 minutes or until the vegetables are tender and starting to brown at the edges, turning them over once or twice during cooking.

3 Add the black olives, drizzle over the rice vinegar and cook for a further 10 minutes.

4 Lightly toast the slices of French bread. Top each one with a slice of goats cheese and toast the cheese until the top is golden brown. Serve the vegetables with the cheese croutons, garnished with basil leaves.