4 long cut slices of French bread
1 courgette aubergine
1 red pepper
1 green pepper
1 red onion
8 basil leaves
4fl oz olive oil
2tbs balsamic vinegar
2oz black olives
1 garlic clove crushed
Warm a quarter of the oil with crushed garlic. Remove from the heat and let stand until cool. Dip bread slices in oil season and tray on baking dish. Cookin the oven untillight brown and crisp.
Slice fennel and blanch in boiling salted water. Refresh in cold water.
Slice the courgette aubergine and red onions at an angle. Rub peppers with oil and burn under a hot grill. Remove the skins de-seed and cut each pepper into quarters.
Lay all vegetables in a roasting tray and season with black pepper a little of the olive oil and vinegar. Roast in a hot oven until spots of colour appear but do not over cook.
Mix the rest of the oil and vinegar to make a dressing. Add quartered olives and seasoning. Deep-fry the basil leaves until transparent and crisp. Tray goats' cheese and grill to light brown on top. Place crouton on plate cover with alternative vegetables then top with the grilled goats' cheese.
Finish with basil leaves and a trickle of dressing over croutons and around dish.