VEGETABLE PANZANELLA
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Serves 4
Ready in 20 minutes
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½ cucumber
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2 Romano peppers
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12 cherry tomatoes
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6 Echalion (banana) shallots
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2 slices of ciabatta/ focaccia
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2 garlic cloves, peeled
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2 tbsp red wine vinegar
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100ml good olive oil
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8 basil leaves
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Peel the cucumber, cut in half lengthways and remove the seeds with a teaspoon. Cut into bite sized chunks about 1cm squares. Cut the peppers into the same sized pieces as the cucumber. Cut the cherry tomatoes in half.
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Cut the shallots in half-length ways, remove the ‘leaves’ of the shallot, then cut into bite sized pieces of about 1 cm squares.
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Cut the bread in to bite sized pieces, place on an oven tray with a little olive oil and season with salt and pepper then bake at 200C/400F/Gas 6 for 5-7 minutes or until just toasted then remove.
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Slice the peeled garlic very, very thinly, place into a bowl and add the vinegar and oil.
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Place all of the ingredients in to a mixing bowl and mix together well. Check the seasoning and adjust if necessary. Add some finely shredded basil. Then place in to a serving dish.