Garlic veggies on toast

Caroline Marson: Food writer

Instead of being seduced by a new recipe and then rushing out to get the ingredients, look at what you have at hand and use your imagination. Most veggies can be given a second life as in this recipe which is a great for a light lunch or supper.

Ingredients: serves 4

8 slices garlic bread
900 g mixed vegetables (including pepper courgette and aubergine. Cut into slices.)
175 g mozzarella (or any strong cheese you have)
basil (shredded)
2-3 tbsp red wine vinegar
125 g cherry tomatoes (chopped roughly)

Method:

Preheat the grill. Divide all the vegetables except the tomatoes on two roasting tins, season with salt pepper and place under a hot grill, turning once until just tender and golden brown.
Toss grilled vegetables with tomatoes, cheese, basil and vinegar in a bowl.
Grill the frozen garlic bread slices on both sides until golden brown, mound the vegetable onto each garlic bread slice and flash under the grill for a few minutes to reheat, serve immediately

Recipe tips:

Hard cheeses such as cheddar and parmesan can be frozen.