How To Prepare Grilled Pepper and Onion Panzanella with Peperoncini Vinaigrette ?

Preparation:   

Preparation time: 35 mins

Cooking time: 5 mins

Serving: 4

Ingredients:

• 10 to 12 ounces rustic bread (such as ciabatta or Pugliese) (from 1 [20-ounce] loaf), sliced 1 inch thick
• 3 small red and/or yellow bell peppers (about 5 ounces each), each cut lengthwise into 4 planks
• 1 large red onion (about 16 ounces), sliced into 1/2-inch-thick rounds
• ¼ cup plus 1 tablespoon extra-virgin olive oil, divided, plus more to taste
• 1 ½ teaspoons kosher salt, divided, plus more to taste
• ¼ teaspoon black pepper, divided, plus more to taste
• 8 peperoncini, sliced into thin rounds, plus 1/4 cup peperoncini brine (from 1 [15-ounce] jar), divided
• 3 ounces feta cheese, crumbled into large pieces (about 1/2 cup)
• ¼ cup torn fresh basil

Instructions:

1. Preheat grill to medium-high (400°F to 450°F). Brush bread slices, bell peppers, and onion rounds evenly with 2 tablespoons oil, and sprinkle evenly with 1 teaspoon salt and 1/8 teaspoon black pepper. Whisk together peperoncini brine, remaining 3 tablespoons oil, remaining 1/2 teaspoon salt, and remaining 1/8 teaspoon black pepper in a small bowl; set vinaigrette aside.
2. Arrange bread on unoiled grates; grill, uncovered, until nicely marked and toasted, 2 to 3 minutes per side. Transfer to a cutting board. Grill bell peppers and onion, covered, turning occasionally, until charred and tender, 8 to 10 minutes. Transfer to cutting board.
3. Cut bread into 1-inch cubes, and transfer to a large bowl. Slice bell peppers into thin strips, and separate onion rounds into rings; add to bread in bowl. Toss to combine. Drizzle with peperoncini vinaigrette, and toss again. Add additional salt and black pepper to taste, and add a drizzle of oil if salad seems dry. Top with peperoncini rounds, feta, and basil. Serve panzanella warm or at room temperature.