1. Preheat oven to 500°F Place the eggplant, peppers, onion and zucchini in a shallow roasting pan. Drizzle over about 2 tablespoons of the olive oil and toss together. Roast in the hot oven for about 20 minutes, turning the vegetables over a couple of time throughout the roasting time. Remove the pan from the oven and let vegetables cool slightly. 2. Reduce oven temperature to 350°F to toast baguette. 3. When cool enough to handle, skin the peppers, remove the seeds and core. Peel the eggplant, slice in half and, using a spoon, remove the seeds. Roughly cut the eggplant, peppers, onion and zucchini and transfer to a bowl. Add the remaining olive oil, lemon juice, parsley, thyme, salt and pepper and toss together. Let sit for a few minutes at room temperature to allow flavours to develop. 4. Place the slices of bread on a baking sheet. Lightly toast in the oven for about 5 minutes in total, turning once. Remove from the oven and lightly brush with a bit of olive oil. Spoon a little of the vegetable mixture on each toast and serve. Serves 4-6. 5. Serve with Spanish white made from Albarino grape. This wine has a fresh, crisp, appley flavour, very similar to the vinho verde of Portugal, where this grape is called alvarinho. 6. New Celtic Cooking. ---------------------------------------------------------------------------
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