Roast Vegetables with Pancetta and Watercress

recipe-01 This delicious on its own served with good bread.
 
2 red peppers
1 yellow pepper
3 courgettes, sliced into 1cm rounds
a little olive oil
2 red onions, cut into 6ths keeping the root intact
16 cherry tomatoes
2 tbsp olive oil
1 tbsp chopped fresh thyme
1 clove garlic, finely chopped
2 bags or bunches watercress, large stalks trimmed
100ml Balsamic vinegar, reduced to 50ml (by heating seperately)
Salt and black pepper
150g Pancetta cut into strips and fried until crispy (thin, smoked streaky bacon is a good alternative)
 

Grill the peppers whole until blackened, turning them a couple of times. The skins will then be easily removed, also remove the seeds and then slice them thickly. Cook the courgettes on a griddle with a little olive oil, season, repeat with the onions. Roast the tomatoes in the oven for 15-20 minutes, with 2 tbsp oilve oil, thyme and garlic. Remove from oven, combine all the vegetables in a large serving bowl with the watercress, a little more olive oil and most of the Balsamic vinegar. Season well, top with the crispy Pancetta, pour a little reduced Balsamic vinegar around the dish and serve.