Here is a delightful Italian recipe that will help you use up any leftover crusty bread you may have from another meal. Grill chopped onions, peppers, and bread cubes until lightly charred. Then, mix it with chopped tomatoes, cucumbers, and spices, and drizzle with this tasty Red Wine & Herb Vinaigrette. Smart Recipes, European,Vegan Recipes, Vegetables Recipes, Recipes Vegetables European,Vegan Grilled Panzanella Salad Grilled Panzanella Salad Recipe | PT30M Serves 4 Ingredients: 0.5 Large Cucumber 3 Medium Tomatoes 0.25 Cup Fresh Basil Leaves 2 Tablespoons Capers 1 Medium Red Onion 3 Medium Bell Peppers 0.5 Medium French Baguette 0.25 Cup Olive Oil 2 Cloves Garlic 0.5 Teaspoon Dijon Mustard 2 Tablespoons Red Wine Vinegar 0.25 Teaspoon Salt & Freshly Ground Black Pepper 0.25 Cup Olive Oil Preheat the grill to medium-high heat. Whisk together vinaigrette ingredients and set aside. Toss bell peppers, red onion and baguette with a light layer of olive oil. Grill directley on the grate for 3-4 minutes per side, or until nicely marked. Allow to cool completly. Dice the grilled vegetables and bread into bite-sized chunks. Toss grilled vegetables and bread with the raw diced vegetables, capers and drizzle with the prepared vinaigrette and toss to combine. Garnish with julienned basil, and toss again lightly to combine.

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