METHOD

1. Heat your oven to 220℃. Place the peppers and courgettes on a baking sheet. Drizzle with extra-virgin olive oil, season with salt and pepper and toss to coat. Arrange in a single layer and roast for 12 minutes. 
2. Meanwhile, place the basil, garlic and extra-virgin olive oil in a food processor and blitz until chunky but well-combined. Alternatively, you can do this in a mortar and pestle. Set aside. 
3. Take the veg out of the oven. Add the balsamic glaze and toss to coat. Rearrange the veg in a single layer and roast for a further 5 minutes. 
4. To serve, plate up the vegetables. Top with the burrata and drizzle the basil pistou over the top with an extra squeeze of balsamic glaze. Serve with crusty bread and enjoy!