Preparation time: 15 minutes
Cooking time: 25 minutes

200g/8oz streaky bacon, cut into small pieces
1 tbsp olive oil
3 peppers (red, yellow and orange), roughly chopped
1 courgette, roughly chopped
1 red onion, peeled and cut into eighths
1 aubergine, cut into 2.5cm cubes
A little balsamic vinegar
50g/2oz pine nuts
2 x 85g/3oz packs watercress

Fry the bacon in a frying pan for 5-6 minutes until crisp then set aside. Pour the oil into a non-stick roasting pan and toss in the vegetables. Place under a pre-heated grill for 10-15 minutes, turning them halfway through cooking. When the vegetables are soft and slightly charred round the edges add the pine nuts and grill for a further 2-3 minutes. Sprinkle with a little balsamic vinegar and mix together with the watercress and bacon. Serve immediately with warm French bread.