Roasted Red Pepper Panzanella

Ingredients

• 2 medium Red bell peppers
• 1 cup Cherry tomatoes
• 1/4 cup Basil leaves
• 4 slices Ciabatta or rustic bread
• 2 tbsp Olive oil
• 1 tbsp Balsamic vinegar
• 1 tbsp Red wine vinegar
• 1 tsp Honey
• 1 clove Garlic
• 1/4 tsp Kosher salt
• 1/8 tsp Black pepper

Instructions

1. 1

   Heat oven to 450°F (or use the broiler). Slice peppers, remove seeds, place on a baking sheet, toss with 1 tbsp olive oil, and roast 10 minutes until blistered and smoky. Transfer to a bowl, cover, and let steam 5 minutes, then peel and slice.

2. 2

   While peppers roast, toast the bread: cut into bite-size pieces, toss with remaining 1 tbsp olive oil, and toast until crisp (about 5 minutes). Halve cherry tomatoes and chop basil; mince garlic.

3. 3

   Make the dressing: whisk balsamic vinegar, red wine vinegar, honey, garlic, salt, and black pepper.

4. 4

   Assemble: in a bowl, combine toasted bread, sliced roasted peppers, tomatoes, and basil. Drizzle with dressing and toss gently. Serve immediately.