Roasted Panzanella Traybake
Preheat your oven to 200°C/392°F.
Slice the aubergine, red onions and peppers into a similar size. Pile into the largest roasting tray you have, add the garlic cloves, sprinkle over the chilli flakes and season well with salt and black pepper. Drizzle over a good glug of olive oil, toss everything together then spread into a single layer. Roast in the oven for 20 minutes.
After 20 minutes, chuck the cherry tomatoes and green veg into the pan. Return to the oven for 5 minutes. Meanwhile, tear the bread into large croutons, toss with some olive oil and sea salt.
Give the roasting vegetables a good mix then tear in pieces of mozzarella, if using. Scatter the croutons on top and return to the oven for 10-15 minutes, until the vegetables are cooked through and the croutons are crisp.
Smoosh the garlic from their skins into the roasting tin and pour over the vinegar. Tear over the basil or parsley, bring the salad to the table for people to help themselves.