Ingredients
1-1/2 pounds assorted bell peppers, cut in half and seeded
2 small eggplants (about 1-1/2 pounds), cut lengthwise into 1/4-inch thick slices
1 medium red onion, cut into 1/4-inch thick rounds
1 (12 to 14 ounce) loaf firm-textured Italian bread, cut crosswise into 1-inch thick slices
Olive oil
Salt and pepper to taste
1 pound ripe tomatoes, cored 2 tablespoons red wine vinegar
1 tablespoon finely grated lemon zest
1/4 cup fresh lemon juice
1 garlic clove, minced
1/3 cup extra virgin olive oil
3/4 teaspoon dried red pepper flakes
1/2 cup chopped fresh Italian flat-leaf parsley
Preparation
Heat a outdoor grill or an indoor two-burner grill to medium-high heat. Brush bell peppers, eggplant slices and bread slices with olive oil, season with salt and pepper to taste and arrange on the grill in one layer. Grill 4 minutes, turn all the pieces and grill 4 minutes longer or until eggplant is tender and bread is crisp and golden. Transfer to a cutting board and cut peppers into 1-1/2 inch strips, crosswise into 1-1/2 inch pieces, and eggplant and onion into 1-1/2 inch pieces. Cut bread into 3/4-inch pieces. Transfer vegetables and bread to a large serving bowl; set aside.
For dressing: Whisk red wine vinegar, lemon zest, lemon juice and garlic in a small bowl to blend. Gradually whisk in 1/3 cup olive oil, and season with dried red pepper flakes, salt and freshly ground black pepper to taste.
Working over a bowl to catch the juices, cut the tomatoes into 3/4-inch cubes. Add them and their juices and the dressing to grilled vegetables and bread. Toss and let stand 20 minutes. Toss again just before serving.
