Grilled panzanella salad

Savor the delightful flavors of summer with this refreshing Grilled Panzanella Salad. Fresh vegetables and crusty bread are tossed in a tangy vinaigrette for a burst of Mediterranean taste.

Ingredients:

• 3/4 of a loaf of day-old crusty, rustic bread, cut into 1-inch thick slices
• 2 large tomatoes (about 1 lb.), trimmed and cut in half
• 1 large red bell pepper, halved and seeded
• 1 large green bell pepper, halved and seeded
• 1 large red onion, sliced into large rings
• 1/3 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 1 tablespoon capers, rinsed
• 1/2 bunch (about 1/4 cup) fresh basil leaves, shredded
• freshly cracked black pepper and kosher salt, to taste

Instructions:

1. Prepare the grill for cooking over medium-high direct heat. Place the slices of bread on the grill and cook for 1 to 2 minutes on each side or until they turn golden brown. Take them off the grill and let them cool down a bit before cutting them into big pieces.
2. Put the tomatoes (with the cut side facing down), peppers, and onion on the grill and cook for 2 to 3 minutes or until they get a light char. Remove them from the grill and let them cool down a bit before cutting them into large pieces.
3. In a large salad bowl, mix together oil, vinegar, and any juices that came out of the grilled tomatoes. Add the bread, vegetables, and all other ingredients except for the basil, then mix well. Allow the salad to sit at room temperature for at least 1 hour, stirring every 20 minutes. Just before serving, add the basil and give it a final toss.

Summary:

• Calories: 1660 kcal
• Fat: 87 g
• Protein: 40 g
• Carbs: 188 g
• Potassium: 2336 mg
• Magnesium: 231 mg