Med to Table
Every Mediterranean country celebrates summer with fresh-from-the-garden recipes that include succulent vineripened tomatoes, brightly colored sweet bell peppers, and tender eggplant—a combination that proves the old adage: “What grows together, goes together.”
For the following recipe, I like to take the time to chop these vegetables into a small ¼- to ½-inch dice. The result is more versatile and more attractive, particularly as a topping for bruschetta. However, if you’re in a hurry or if you prefer a chunkier sauce, use larger pieces—the flavor will be similar. Just try to keep all the vegetables approximately the same size.