Grilled panzanella

6 Servings

Ingredients

QuantityIngredient
4slicesCountry bread; 3/4-inch thick, (in the magazine it looks like white bread)
2Yellow bell peppers
1mediumRed onion sliced 1/2 inch thick
3largesTomatoes; coarsely chopped
cupChopped English seedless; (hothouse) cucumber
3tablespoonsCapers; (I intend to leave this out)
2Tbsp.extra-virgin olive oil
1tablespoonRed wine vinegar; or more to taste
1teaspoonSalt
½teaspoonFreshly ground pepper

Directions

Source: Woman's Day magazine 6-2-98 1. Heat grill to high and brush with oil. Grill bread 1-2 minutes per side until lightly toasted. Set aside.

2. Grill peppers, turning several times, 10 minutes or until blackened on all sides. Place in a paper bag and let steam 10 minutes. When cool, peel, core seed and coarsely chop.

3. While grilled peppers cool, grill onion slices, turning them over once, 5 minutes or until nicely browned. When cool enough to handle, coarsely chop. Put onion and peppers in a large bowl.

4. Cut bead in ¼ inch cube sand add to bowl along with the tomatoes, cucumbers and remaining ingredients. Toss to mix. Let stand at room temperature 30 minutes for flavors to develop. Toss gently just before serving.

Posted to JEWISH-FOOD digest by kblindow@... (Kuppel/Rebekkah Lindow) on May 27, 1998