Peter Piper's un-pickled peppers

Ingredients

• 1 red pepper
• 1 yellow pepper
• 1 red onion
• 1 courgette
• 1 baguette, sliced
• 1 tbsp garlic, crushed
• 1 tbsp tomato seeds
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar

Method

1. Set the grill to medium. Slice the peppers lengthways, cut the onion into rings and slice the courgette on the diagonal.
2. Spread the vegetables in one layer on a grill tray and cook until browned and tender, turning if needed for even colouring.
3. Toast the baguette slices under the grill. Add the crushed garlic and tomato seeds, then drizzle with the olive oil and balsamic vinegar.
4. Top the toast with the grilled vegetables, season with salt and serve.