Early Summer Panzanella

1. 1

   Make the pesto: Blitz the scapes, 4 tablespoons of olive oil, zest and juice of 1 lemon, and 1 teaspoon of salt in a blender or food processor.

2. 2

   Half and de-seed the bell pepper and brush with pesto, set aside.

3. 3

   Brush the bread with pesto, set aside.

4. 4

   Chop all of the raw vegetables: Slice the carrots and cucumber into thin crescents; roughly chop the heirloom tomatoes.

5. 5

   Grill the peppers and bread. The peppers will need 8-10 minutes per side; the bread will need 3-5 minutes per side.

6. 6

   As soon as the pepper and bread are cool enough to handle, chop roughly.

7. 7

   Toss raw vegetables with the roughly chopped grilled peppers and bread and drizzle with 2 tablespoons of scape pesto and 2 tablespoons of olive oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.