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)

1. Prepare barbecue (medium-high heat).
2. Arrange bread and vegetables on baking sheet.
3. Brush bread and vegetables lightly with 3 tablespoons vinaigrette.
4. Grill pepper and onion 6 minutes, turning occasionally.
5. Place bread and tomato slices on barbecue.
6. Continue to grill until pepper and onion are slightly charred, bread is toasted and tomatoes are heated-through, turning occasionally, about 3 minutes longer.
7. Transfer vegetables and bread to work surface; cut into bite-size pieces.
8. Place cannellini, sliced basil and remaining 3 tablespoons vinaigrette in large bowl; toss to coat.
9. Mix in grilled vegetable and bread.
10. 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)