Roasted Pepper Panzanella

Roast the peppers on a sheet pan under the broiler.

Place the peppers in a bowl, cover and wait 15 minutes. 

Rub the skins off the peppers and cut them into strips.

Toss torn bread with olive oil, salt and pepper.

Bake until golden brown and toasted.

Combine the roasted peppers, cucumbers, olives & onions.

Whisk together the garlic vinaigrette.

Stir in the vinaigrette and then fold in the toasted bread.

Roasted Pepper Panzanella