A wonderful lunch for warm and sunny days, and perfect with a glass of white wine. Serves 4 as a starter or 2 as a main meal.
Preheat the oven to 200/400/GM 6. Place 12 tomatoes (halved) and 3 red peppers (deseeded and chopped into large pieces) in a heatproof dish. Drizzle with olive oil and a little balsamic vinegar. Roast for 30 minutes until soft. Ten minutes into the roasting time, add 6 whole cloves garlic (peeled) and turn the vegetables over in their juices. Remove from oven and add torn basil leaves and black pepper.
While the vegetables are cooking, slice some crusty bread and toast it on both sides under a grill. While still warm, rub one side of each slice with the cut edge of half a clove of garlic. Heap the roasted vegetables and basil on top.