What you’ll Need

- 1x whole red, green & yellow pepper
-1 x whole courgette
- 1 x whole small aubergine
- 3 x whole plum tomatoes
- Three slices of dry or slightly stale white bread
- 2 x Meuniere butter cubes
- Salt & pepper

Method of preparation and cooking

Before preparing the vegetables, take the slices of bread, de-crust and blend/chop or grate into breadcrumbs and leave to one side in a bowl. Next take the peppers and slice length ways in half, cut off the tops and take out the seeds from inside and discard. The chop the peppers in half again to leave 12 quarters Then slice the courgette into thick chunks, the aubergine into medium sized discs and the plum tomatoes in half. Now take your two Meunière butter cubes, remove from the foil and melt in the microwave on defrost for 10-15 seconds. After removing from the microwave, pour the melted butter into the bread crumbs and mix through, until all the bread is evenly coated. Take a spoon and lightly place a thin layer off breadcrumb paste over the top of each vegetable and transfer to a tin foil lined shallow baking tray and season the vegetables with an even coating of salt and pepper. Place the tray in the middle of a preheated oven, 200/gas mark 6, and allow to cook for 20 minutes. Finally, remove the tray from the oven and place the vegetables on some kitchen towel, to remove excess oil, and decorate a large plate with various vegetables and serve as a warm canapé/tapas, or as a vegetarian starter or to accompany a multitude of vegetable, meat or fish main courses

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