Heat the oven to 190c/fan170c/gas5. Spread the vegetables out in a single layer in a large shallow roasting tin. Mix the vinegar, sugar and olive oil. Pour over the veg and season well. Roast for 25 minutes until golden, stirring a couple of times.
Prepare the bulgar following the pack instructions. Drain well and put in a bowl.
Tip the veg and all of their juices in with the bulgar. Sprinkle the nuts over. Toss everything together then serve with the goat’s cheese and basil leaves scattered over the top.