Italian Bread Salad (Panzanella)

• 2 None red peppers, deseeded, quartered
• 1 None cucumber, quartered lengthwise, cut into chunks
• 3 stalks celery, trimmed, halved lengthwise, sliced diagonally
• 9 oz cherry tomatoes, halved
• 1 None small red onion, thinly sliced
• 1/3 cup fresh basil leaves
• 2 tbsp baby capers
• 5 thick slices sourdough or ciabatta, toasted, cut into bite-sized pieces
• 1 clove garlic, minced
• 1/3 cup red wine vinegar
• 3/4 cup extra-virgin olive oil

1. Preheat broiler. Place peppers, skin-side up, on a baking tray. Broil for 8 mins, or until skin begins to blister and blacken. Transfer to a Ziploc bag and set aside for 10 mins. Peel then let cool completely. Cut into bite-sized pieces.
2. Transfer peppers to a salad bowl along with remaining vegetables, basil, capers and bread. Toss to combine. Whisk together garlic, vinegar and olive oil. Season then toss with salad ingredients.
3. Serve immediately.

red peppers, cucumber, stalks celery, cherry tomatoes, red onion, fresh basil, capers, sourdough, clove garlic, red wine vinegar, extravirgin olive oil

Taken from recipes-plus.com/api/v2.0/recipes/30661 (may not work)