3 (1/3-inch-thick) Sourdough Bread slices 

300ml plus 50ml Extra-virgin olive oil, divided, plus more for brushing

1tab Radicchio and Mushrooms Pesto Fresco SIPO

3 medium-size red bell peppers

1,3Kg mixed vegetables (such as squash, zucchini, red onion, and baby bell peppers)

4 teaspoons Salt

6 tablespoons fresh Lemon Juice

1Chilli Pepper sliced

6 garlic cloves, smashed

1 (30- x 14-inch) Focaccia flatbread 

250gr Smoked Almonds

6 to 9 tablespoons water

Flaky Sea Salt, to taste

200gr. mixed fresh herbs (such as flat-leaf parsley leaves, basil, small mint leaves, and chopped chives)

Preheat a charcoal or gas grill to medium- high (180°C to 220°C). 

Drizzle sourdough bread with 2 tablespoons oil. Place bread and bell peppers on oiled grates, and grill, uncovered, turning often, until bread is toasted, 2 to 3 minutes, and peppers are blackened on all sides, 18 to 20 minutes. Transfer bell peppers to a medium bowl, and cover tightly with plastic wrap; let stand 10 minutes. Cut peppers in half, and peel peppers, reserving any juices in bowl. Discard skin, stems, and seeds. Set peeled peppers and toasted sourdough aside. 

Cut squash and zucchini into 1/2-inch-thick slices. Cut onion into 1-inch-thick wedges, leaving root end intact. Cut baby bell peppers in half. Toss vegetables with 3 tablespoons olive oil in a large bowl. Grill vegetables until slightly charred and just tender.

Remove vegetables from grill, and place in an even layer in a 13- x 9-inch baking dish; sprinkle with 2 teaspoons salt. Whisk together 1 cup oil, 2 tablespoons lemon juice, chilli pepper, and 3 garlic cloves in a medium bowl; pour over vegetable mixture. Cover and let stand at room temperature at least 30 minutes or up to 3 hours.

Reduce gas grill temperature to low, or let charcoal burn down to low. Place focaccia on grill grates. Grill flatbread, covered, flipping and rotating often, until lightly toasted, 6 to 10 minutes. Set aside.

Tear sourdough bread into small pieces; place in a food processor, add the Radicchio and Mushrooms Pesto Fresco SIPO, bell peppers and juices, EVO, smoked almonds, bit of water, lemon juice, chilli pepper, 2 teaspoons salt, and remaining 3 garlic cloves; process until mostly. Let mixture stand 10 minutes. Spread it on flatbread. Arrange marinated vegetable mixture on flatbread. Drizzle with 3 tablespoons marinade from dish. Sprinkle with chopped smoked almonds. Season to taste with flaky sea salt. Sprinkle with herbs. Drizzle with remaining 3 tablespoons olive oil just before serving.