Grilled Panzanella Crostini

Directions:

1. Preheat the grill on medium-high heat.
2. Remove any residue and wipe the grill grates with a well-oiled rag to prevent any sticking.
3. In a small bowl, whisk together the olive oil, balsamic vinegar, 1/2 tsp kosher salt and 1/4 tsp black pepper.
4. In a large bowl, place the tomatoes, cucumbers, basil and mozzarella balls, sprinkle with salt and pepper and toss with olive oil and balsamic vinegar mix.
5. Set aside.
6. Brush both sides of the onion and bell peppers with olive oil.
7. Place them on the grill and allow them to cook for 5 minutes, until char marks form.
8. Turn them over and cook for an additional 5 minutes.
9. Remove them from the grill and set aside to cool.
10. To finish, cut the peppers into a small dice, roughly chop the onions, and add to the tomato mixture.
11. Remove any residue and wipe the grill grates with a well oiled rag to prevent any sticking.
12. Brush the sliced ciabatta bread with oil on both sides. Toast until golden brown, about 3 to 4 minutes each side.
13. To finish, rub a piece of raw garlic across the surface of the grilled bread.
14. To serve, toss the tomato mixture incorporating all the ingredients.
15. Top each slice of grilled ciabatta bread with a heaping spoonful and serve on a colorful platter as an appetizer to your dinner guests.
16. Enjoy!