Preheat your oven to 200°C.

Tear the sourdough into roughhewn 2cm cubes and place onto a baking tray large enough that they’re all well spaced out. Drizzle generously with olive oil and a pinch of salt and bake in the oven for 10 mins.

After 10 mins, remove the bread, add half the jar of Sacla’ Vegan Basil Pesto to the tray and toss well. Return to the oven for 5 mins.

Dice the aubergine into roughly 2cm cubes and brown off in a large pan over a medium-high heat with a good pinch of salt. Set aside.

Dice the courgette into roughly 2cm cubes and repeat, browning off in the pan with a pinch of salt. Set aside.

Repeat the same process with the peppers.

Finely dice the red onion and cook over a medium heat with a glug of olive oil until softened but not browned. Finely chop the garlic, add it to the pan, and cook for a minute. Add in your chopped tomatoes before roughly chopping half of the basil and adding that, too. Simmer for 10 mins.

Return the vegetables to the pan and cook for another 5 mins.

Transfer the vegetables to a big serving dish, scatter the croutons over the top and top with the rest of the basil, the remaining Sacla’ Vegan Basil Pesto and a drizzle of olive oil.