How to make Nectarine Panzanella, from the new Twisted cookbook

Ingredients

• 2 Large red peppers
• 2 Large yellow peppers
• 4 Nectarines (pitted and cut into thick slices)
• 4 1/2 tbsp Olive oil
• 400 g Firm, good-quality, day-old bread (sliced)
• 2 tbsp Red wine vinegar (plus 1 tsp)
• 1 Red onion (thinly sliced)
• 1 tbsp Caster (superfine) sugar
• Juice of 1 lemon
• 1 Garlic clove (crushed)
• 500 g Ripe mixed tomatoes (cut into wedges)
• a large handful of basil (roughly torn)
• salt and freshly ground black pepper (to taste)
• 3 Burrata (to serve)