Grilled Peppers, Red Onions, Tomato and Ciabatta Panzanella

Panzanella vegetables

• Assorted red, yellow, green, orange pepper varieties sliced in large wedges
• 1 large red onion, 1/2 slices
• 6-8 thick slices of ciabatta, drizzled with oil

Salad ingredients

• 5-6 fresh tomatoes cut into 8 wedges
• 1/2 pound or more halved yellow pear tomatoes or red cherry or grape tomatoes
• 3 tablespoons table capers drained
• Fresh basil leaves, about 8, torn
• 2 Fresh oregano, a sprigs, torn or minced
• 1-2 sprig fresh thyme leaves, minced
• A few leaves of fresh marjoram
• grated parmesan or romano cheese
• Salt and pepper

1. Cut up the tomatoes and place into a large serving bowl, sprinkle with a little pepper and add the capers, stir, cover and set aside.
2. Heat a grill to high. Drizzle the pepper and onion slices with oil, sprinkle with S+P grill, turn until there is just a tinge of char and still tender crisp, remove to a plate to cool and cut into large pieces. Add vegetables to tomatoes, toss add fresh herbs, a little EVOO, Champagne, red wine, or balsamic vinegar or make your favorite vinaigrette.
3. Cut the grilled bread into large cubes and to salad along with a little grated cheese, season to taste and toss.
4. *Optional vinaigrette: 1 teaspoon minced garlic 1/2 teaspoon Dijon mustard ½ teaspoon honey 3 tablespoons red or white wine, red or white balsamic or champagne vinegar 6 tablespoons EVOO Salt and pepper