Panzanella

Showcasing specialty varieties of vegetables makes this dish not just colorful but very healthy!

Ingredients

• 8 ounces ciabatta, cut into 1-inch cubes
• 2 orange bell peppers (about 1 pound)
• 2 cups sliced radicchio (about 4 ounces)
• 2 tablespoons capers
• 1 pound cherry tomatoes, halved
• 1 medium cucumber, halved lengthwise, seeded, and sliced
• 3 tablespoons red wine vinegar
• 1 1/2 teaspoons finely chopped canned anchovy fillets
• 1/2 teaspoon honey
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• 1/4 cup torn fresh basil leaves

Instruction

1. Preheat oven to 350°.
2. Place bread on a jelly-roll pan. Bake at 350° for 10 minutes or until crisp, stirring occasionally.
3. Preheat broiler.
4. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Place in a heavy-duty zip-top plastic bag; seal. Let stand 10 minutes. Peel; cut into 1-inch pieces.
5. Combine bread, bell peppers, and next 4 ingredients (through cucumber) in a large bowl. Combine vinegar and next 4 ingredients (through black pepper) in a small bowl. Gradually add oil, stirring with a whisk. Pour over bread mixture; toss.
6. Let stand 20 minutes or just until bread begins to soften. Sprinkle with basil.