4 heir loom tomatoes
1/4 cup pine nuts
Bag of Parmesan/ramano cheese
Tablespoon mangia dry rub
Quarter the peppers, mark peppers on grill then transfer to backing dish and leave on grill 20 minutes
Brown pine nuts in olive oil with mangia dry rub.
Chop heir loom tomatoes, add chopped basil, cheese and a dash of balsamic vinegar and olive oil.
Let peppers cool. Top with tomatoes and pine nuts. Dash with sea salt and pepper.