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Goat's cheese and chargrilled vegetable flat bread

James Tanner from The Tanner Brothers
The perfect all-in-one accompaniment to barbecued meat or fish - focaccia stuffed with grilled sweet-sour aubergines, courgettes, peppers and creamy goat's cheese - from the Tanner Brothers

Goat's cheese and chargrilled vegetable flat bread

Method

1. Slice the loaf twice lengthways to produce three layers. Set aside.

2. Toss the vegetables in the balsamic vinegar, honey and olive oil and grill or barbecue on high heat for 2 minutes each side.

3. In a food processor, blitz the goat's cheese with the cream, dill and seasoning until smooth.

4. Arrange the vegetables over the bottom layer of bread and press the middle layer on top. Spread the cheese mixture over the middle layer and press the top layer down on this. Wrap tightly in cling film and refrigerate. Serve the following day (remove from the fridge half an hour before serving).

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Serves: 4-8 as an accompaniment

Prep: 30 min, plus overnight chilling
Cook: 5 min

Ingredients
1 flat Italian loaf, or chunk of focaccia
1 aubergine, trimmed and thinly sliced
4 courgettes, trimmed and sliced
1 red, yellow and green peppers, quartered and deseeded
4 tbsp Balsamic vinegar
2 tbsp clear honey
2 tbsp extra virgin olive oil
250g Goats cheese
100ml whipping cream
1/2 bunch of Dill, finely chopped
Salt, and freshly ground black pepper