1 aubergine, sliced lengthways
1 packet fresh basil leaves
2 courgettes, sliced lengthways
1 garlic clove, crushed
2 red peppers, seeds removed, cut into quarters
2 yellow peppers, seeds removed, cut into quarters
3 tbsp ready-made pesto
salt and freshly ground black pepper
4 tbsp olive oil, plus extra for frying
1½ tsp sherry vinegar
2 x 125g/4½oz buffalo mozzarella
1 day-old crusty loaf of bread