Roast vegetables and fresh cheese on toast

1. Drizzle the slices of bread with a little olive oil, sprinkle with paprika and roast them in preheated oven to 180C
   until golden.*
2. Cut the zucchini, carrots and eggplant to thin slices and the bell peppers to quarters.
3. Place the vegetables on a cooking tray or casserole dish, slightly grease them with olive oil and season with salt.
4. Roast the vegetables in preheated oven to 200C for 10-15 minutes.*
5. Mix ½ cup of olive oil with 2-3 spoonful of balsamic vinegar, add basil and a pinch of salt.
6. Pour this mixture over the vegetables.
7. Spread the toasted bread with the fresh cheese and split the roast vegetables to portions on each slice of bread.

* You can alternatively cook the bread and vegetables in the grill or on a griddle pan