Tomato and Broccoli Panzanella

• 12 cup olive oil or 12 cup vegetable oil
• 12 cup red wine vinegar
• 3 tablespoons chopped fresh basil
• 12 teaspoon salt
• 12 teaspoon fresh coarse ground black pepper
• 1 garlic clove, minced
• 4 slices rye bread (1/2 inch thick)
• 4 slices Italian bread (1/2 inch thick)
• 2 cups fresh broccoli florets
• 4 medium plum tomatoes, seeded and coarsely chopped
• 12 cup thinly sliced red onion, separated into rings
• 12 cup thin red bell peppers or 12 cup yellow bell pepper, cut into strips
• 12 cup grated parmesan cheese

1. In a small nonmetal bowl, combine all dressing ingredients; mix well.
2. Place rye and Italian bread slices on a broiler pan; broil 4 to 6 inches from the heat source for 4 to 5 minutes or until golden brown and toasty, turning once.
3. Cool for 5 minutes, break or cut into 1/2 inch cubes; set aside.
4. Bring 1/4 cup water to boiling in a medium saucepan over medium-high heat.
5. Add broccoli; cook for 2-3 minutes until crisp tender.
6. Drain, rinse with cold water to cool; drain well.
7. Just before serving, add broccoli and all remaining salad ingredients to bread cubes; toss to mix.
8. Pour dressing over salad, toss gently to coat.

olive oil, red wine vinegar, fresh basil, salt, fresh coarse ground black pepper, garlic, rye bread, italian bread, fresh broccoli florets, tomatoes, red onion, thin red bell peppers, parmesan cheese

Taken from www.food.com/recipe/tomato-and-broccoli-panzanella-25437 (may not work)