Tuscan Grilled Bread and White Bean Salad
- 4 3/4-inch-thick slices Italian bread (each about 3 x 5 inches)
- 1 green bell pepper, seeded, quartered
- 1 large tomato, cut into 1/2-inch-thick slices
- 4 1 1/2-inch-thick onion slices (preferable sweet onion, such as Vidalia)
- 6 tablespoons bottled olive oil vinaigrette
- 1 15-ounce can cannellini (white kidney beans), rinsed, drained
- 1/4 cup thinly sliced fresh basil
- Fresh basil sprigs (optional)
- Prepare barbecue (medium-high heat).
- Arrange bread and vegetables on baking sheet.
- Brush bread and vegetables lightly with 3 tablespoons vinaigrette.
- Grill pepper and onion 6 minutes, turning occasionally.
- Place bread and tomato slices on barbecue.
- Continue to grill until pepper and onion are slightly charred, bread is toasted and tomatoes are heated-through, turning occasionally, about 3 minutes longer.
- Transfer vegetables and bread to work surface; cut into bite-size pieces.
- Place cannellini, sliced basil and remaining 3 tablespoons vinaigrette in large bowl; toss to coat.
- Mix in grilled vegetable and bread.
- Season salad to taste with salt and pepper; garnish with basil sprigs, if desired.
italian bread, green bell pepper, tomato, onion, olive oil vinaigrette, cannellini, fresh basil, fresh basil sprigs
Taken from www.epicurious.com/recipes/food/views/tuscan-grilled-bread-and-white-bean-salad-2273 (may not work)