Grilled Pepper and Torn Mozzarella Panzanella


4 1-inch slices bread, country-style

3 large red bell peppers, halved, seeds removed

1 medium red onion, peeled and cut into 1/2-inch wedges

3 tablespoons olive oil

Kosher salt and freshly ground black pepper

2 tablespoons sherry vinegar

1 garlic clove, minced

1/2 teaspoon sugar

1 tablespoon olive oil

1 tablespoons capers, drained (rinsed if salted)

4 ounces mozzarella, torn into bite-sized pieces, or 4 ounces bocconcini

Fresh herbs — snipped chives, basil, or parsley or a mix thereof — to finish (optional)


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