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The Caterer

Roasted vegetables with basil oil and grilled bread

11 September 2006
Roasted vegetables with basil oil and grilled bread

Ingredients

1 red pepper
1 yellow pepper
1 yellow courgette
1 green courgette
1 large tomato
1 small aubergine
1 loaf ciabatta bread
Fresh basil leaves
Olive oil infused with basil
Balsamic vinegar

Method

Cut peppers into ¼in squares and remove seeds and skin with a sharp knife. Slice courgettes diagonally into ½in-thick pieces. Repeat for the aubergine. Cut tomato into ¼in squares and remove seeds and skin.

Heat a griddle pan and add a little oil. Gently cook all the vegetables until nicely marked. Season with salt and pepper and keep warm. Slice the bread and place on the griddle pan. Cook on both sides until crisp golden brown. Arrange the vegetables on the plate and drizzle with basil oil. Place grilled bread on top and dress with a little balsamic vinegar.

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