Grilled Panzanella

Ingredients:

• 1 teaspoon crushed garlic
• 0.5 tsp Dijon mustard
• 2 tablespoons champagne vinegar
• Half a greenhouse cucumber, peeled, seeded and sliced ​​1cm thick.
• 1 large ripe tomato, diced into 2.5cm cubes.
• 10 large basil leaves
• 3 tablespoons capers, drained
• 1 red onion, sliced ​​into 0.5 cm thick circles.
• 1 red bell pepper, seeded and cut into 3 large pieces
• 1 yellow bell pepper, seeded and cut into 3 large pieces
• Half a small fissel (French bread), cut into 2.5cm slices.

Preparation:

1. Preheat a charcoal grill. Grease the grill grates with olive oil.
2. In a small bowl, combine garlic, mustard, vinegar, 1/4 cup olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
3. Place cucumber, tomato, basil and capers in a large bowl, season with salt and black pepper and toss to combine.
4. When the grill is hot, brush one side of the onion and pepper slices with olive oil. Place them oil-side down on the grill and grill for 4 minutes. Brush the other side with olive oil, flip the slices, and continue grilling for another 4 minutes. Remove the vegetables from the grill and place them on a cutting board. Slice the peppers into 1/2-inch-thick pieces, separate the onion rings, and add everything to the vegetable mixture.
5. Brush both sides of the bread slices with olive oil and grill until golden brown. Add them to the vegetables. Drizzle the reserved vinaigrette over the vegetables and toss. Serve warm.