Panzanella

Method

1. Cut the bell peppers in half and remove the pepper core, including as much white membrane along the sides and as many seeds as possible
2. Lay the peppers skin-side-up in a large roasting tray and roast in the oven at 400°F (200°C) until blackened all over, about 10 minutes
3. Put the roasted peppers in a bowl and cover with cling wrap, wait for 10 min and then gently pull the pepper skins away
4. Cut the peppers into smaller pieces
5. Take the sourdough bread and tear into chunky bits
6. Cut the tomatoes into smaller pieces as well
7. Mix the olive oil and red wine vinegar for the dressing, and season it with salt and minced garlic
8. Put the chunks of bread in a large bowl and pour the dressing over
9. Put the other ingredients in the bowl and gently toss
10. Set in a cool place for at least 1 hour before serving
11. Lay the peppers skin-side-up in a large roasting tray and roast in the oven at 400°F (200°C) until blackened all over, about 10 minutes
12. Put the roasted peppers in a bowl and cover with cling wrap, wait for 10 min and then gently pull the pepper skins away
13. Cut the peppers into smaller pieces
14. Take the sourdough bread and tear into chunky bits
15. Cut the tomatoes into smaller pieces as well
16. Mix the olive oil and red wine vinegar for the dressing, and season it with salt and minced garlic
17. Put the chunks of bread in a large bowl and pour the dressing over
18. Put the other ingredients in the bowl and gently toss
19. Set in a cool place for at least 1 hour before serving