Start this recipe by placing all the ingredients for the grilled vegetables on a large baking tray. Using your hands, toss the ingredients together coating well in the oil, then season with salt and pepper. Bake in the oven at 200`c for 30-40 minutes, until golden and cooked trough. Meanwhile, place the 4 slices of baguette on a baking tray and cook on one side. Remove from the oven and turn onto their opposite side. Slice the peppered cheese into 4 slices horizontally and place a piece onto each baguette slice. Toast under a hot grill for a 1-2 minutes until golden brown. Finally put the dish together. Place the salad leaves in a large bowl with the pesto and balsamic vinegar. Season well with salt and pepper and toss together well. Serve into 2 deep salad bowls and spoon over the grilled aubergines and vegetables. Finally top of each salad with 2 pieces of goats` cheese bruscetta and serve whilst still hot.

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