Preheat the oven at 375oF/190oC, using a round cookie cutter cut out 7-8 rounds from the bread slices and keep aside.
Toss the chopped vegetables in 1 tbsp olive oil. Add dried basil and oregano, and season with sea salt and pepper.
Spread the vegetables in a baking dish and roast in the oven for 15 minutes. Brush one side of the bread slices with the remaining olive oil and spread a small amount of basil pesto on top.
Place the roasted vegetables on top of the pesto and put it in the oven for 12-15 minutes, until the bread looks a little toasted from the sides.
Take out of the oven on a wire rack and serve warm.