Mushroom & pepper melts

• olive oil↗1 tbsp tbsp
• red pepper↗½

  sliced

• Portobello mushroom↗1

  thickly sliced

• garlic clove↗1

  finely chopped

• thyme leaf↗1 tsp tsp
• crusty bread slices
• camembert↗75g g

  or Brie, sliced

Step-by-step instructions

1. 1

   Heat the grill to high. Put the oil, pepper, mushroom, garlic and thyme leaves in a bowl. Season well, then toss together.

2. 2

   Heat a griddle pan over a high heat, and cook the pepper and mushroom slices for 10-12 mins, turning every so often, until softened and charred.

3. 3

   Meanwhile, toast the bread on one side until golden. Pile the griddled veg and any of the remaining flavoured oil from the bowl onto the untoasted side of the bread. Top with the cheese and grill for 3-5 mins until bubbling and golden.