Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the oven to 220C/fan 200C/gas 7. Put the peppers, aubergine, shallots and bread into a large baking tray. Drizzle with 1 tbsp of the oil and season. Using your hands, toss everything together on the tray. Roast for 40 minutes, tossing halfway, until the vegetables are tender and golden on the edges, and the bread is golden and crisp.
Meanwhile, put the vinegar, mustard and honey in a bowl and whisk together. Slowly drizzle in the remaining oil and continue to whisk until emulsified. Season.
Let the roasted veg and bread cool slightly in the tray and then drizzle over the dressing. Toss together with the basil and serve immediately.