Instructions: Quarter the peppers lengthways remove the seeds and cut the flesh into chunky pieces.

Mix all the vegetables together in the large roasting tin with the olive oil and season with salt and pepper.

Roast the vegetables for 20 to 25 minutes on the floor of the roasting oven turning over halfway through the cooking time or until charred.

Or you can grill the vegetables in two batches on the hot grill pan on the boiling plate.

Spread a quarter of the garlic and herb cheese over each naan bread.

Divide the lightly charred vegetables over the cheese bases.

Transfer to a large roasting tin greased or lined with lift off paper.

Bake for approximately 10 minutes on the second set of runners in the roasting oven until hot right through and crisp. Drizzle with a few drops of balsamic vinegar and chopped parsley and serve immediately.

A wonderful fight supper or lunch dish served with green salad. You could also use this topping on pitta bread or on bruschetta.

Makes 4

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