Sweet and savoury bruschetta

Preheat the oven to 220C (425F, gas mark 7). Mix together the peppers, tomatoes, 1tbsp of the oregano and 1tbsp olive oil. Spread out in a roasting tray, season and roast for 12-20 mins or until beginning to char. Meanwhile, boil the French beans until just tender, drain, then mix with the vegetables once roasted. Toast the bread lightly and rub one side with the cut surface of the garlic clove. Drizzle each slice with a little of the remaining olive oil, then top with the roasted vegetables, a sprinkling of crumbled ricotta and the remaining oregano. Finally, drizzle over the balsamic vinegar and the rest of the oil.