YUM!
dinner ideas
recipes Massimo Capra
Photography Stephani Buchman
grilled Peach
Panzanella with
tomato, mint and green
onions
1
1 lb.
4
1
1
1
loaf of crusty Italian bread
tomatoes, red and ripe
firm peaches, pitted,
grilled and sliced
medium sized red onion,
julienned
green onions, chopped
small bunch of basil
leaves, chopped
small bunch of mint
leaves, chopped
extra virgin olive oil
to taste
red wine vinegar
salt and pepper to taste
1. Chop the tomatoes and
place them in a bowl. Add mint,
basil, red and green onions and
season with salt and pepper. Set
aside for ten minutes.
2. Preheat the BBQ on high
heat, cut and pit the peaches
then sprinkle with salt and olive
oil. Place on the hot BBQ and grill
for a few minutes to soften them.
Remove from heat and allow
them to cool before using.
3. Break or cut the bread into
small chunks and place in a
bowl with the tomatoes. Mix well.
4. Slice the peaches and add
them to the salad. Taste for
correct seasoning, add a splash
of vinegar and a good amount of
olive oil.
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