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© Meredith Corporation. All rights reserved. Used with permission.
(6 main dish or 12 side-dish servings)
Brush bread slices, peppers and onion with 2 tablespoons oil. Place bread and vegetables on the rack of an uncovered charcoal grill directly over medium coals. Grill bread slices for 2 to 4 minutes or until browned, turning once halfway through grilling. Grill peppers for 20 minutes, turning once halfway through grilling. Grill onion for 10 to 15 minutes or until crisp-tender, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place bread and vegetables on grill rack over heat. Cover and grill as above.)
Cut bread and peppers into 1-inch pieces. Coarsely chop onion. In a large serving bowl, combine bread, peppers, onion, tomatoes, cucumber and, if desired, capers.
In a small bowl, combine the remaining 2 tablespoons oil, vinegar, salt and black pepper. Drizzle over vegetable mixture; toss gently to coat. Let stand at room temperature for 30 minutes before serving.