Six O’Clock Solution: Roasted Pepper Panzanella

There are bread salads and bread salads but this one, from the outstanding seasonal cookbook Six Seasons: A New Way With Vegetables (Artisan/Thomas Allen, $50), is almost a meal in one, thanks to its bounty of colourful peppers and the accents provided by garlic, mozzarella cheese and optional chopped salami.U.S. chef Joshua McFadden has divided the vegetable year into six by declaring summer makes three (early, middle and late). He would like us to learn to eat seasonally by visiting farmer&rsq