Advertisement
Easy
By Jean Nel
Published 2014
Italian bread salad known as Panzanella. A day-old ciabatta or focaccia bread is perfect for this recipe.
Brush the peppers with oil and braai on direct, medium heat for 12 to 15 minutes, turning 2 to 3 times until blackened. Remove from the braai. Put in a plastic bag for 15 minutes to steam the skins. Peel the skins and slice the peppers into strips.
Braai the bread over direct, medium heat for 2 to 3 minutes, turning once until toasted and marked with the braai grid. Halve the tomatoes a