ingredients
serves 8
1/2 pound cherry tomatoes on the vine
2 sweet romano peppers, cored, deseeded and sliced
2 garlic cloves, peeled and sliced
1 red onion, peeled and sliced
5 tbsp olive oil
salt and pepper
1 sfilatino, ciabatta, or baguette, sliced
1 tbsp balsamic vinegar
basil leaves, to garnish
method
1. Divide the cherry tomatoes into 6 clusters and put them into a roasting tin with the peppers, garlic and onion. Drizzle with 2 tbsp of the olive oil and season well with salt and pepper. Bake at 220°C (400°F) for 30 minutes.
2. Meanwhile, put the bread slices on a baking sheet and drizzle with 2 tbsp olive oil. Bake for 15 minutes or until golden.
3. Top the bread slices with the roasted vegetables. Drizzle with balsamic vinegar and the remaining olive oil, and garnish with basil to serve.
