Med to Ta­ble

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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.

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