Grilled Panzanella

Reprinted with permission from the American Institute for Cancer Research

Servings: 6

4 garlic cloves, minced 1/2 teaspoon Dijon mustard 2 tablespoons white wine vinegar 1/4 cup extra-virgin olive oil salt, to taste freshly ground pepper, to taste 15 fresh basil leaves, coarsely chopped 1 medium cucumber, seeded, washed and cut into 1/2-inch slices 3 large ripe tomatoes, cut into 1-inch cubes 2 tablespoons green olives, pitted and chopped (capers may be substituted) 1 medium red bell pepper, seeded and quartered 1/2 large red onion, cut in half and then into 1/4-inch slices 1/2 small loaf crusty whole-grain French or Italian bread, cut into 1-inch slices and halved

Heat grill. In mixing bowl, whisk together garlic, mustard, vinegar, olive oil, salt and pepper; set aside. In large bowl, gently combine basil, cucumber, tomatoes and olives. Brush bell peppers and onion slices on one side with oil mixture. Place oil-side down on hot grill and cook 3-4 minutes. Brush other side with oil mixture, turn over and cook additional 3-4 minutes. Remove from grill. On cutting board, cut peppers into 1/2-inch slices and separate onion rings. Add peppers and onions to vegetable mix. Add remaining oil mixture and toss to coat. Toast both sides of bread until browned. On serving platter, layer bread and top with vegetables and basil mixture.