1/4 cup extra-virgin olive oil, plus more for brushing
1 medium garlic clove grated on a microplane
1/2 teaspoon Dijon mustard
2 Tablespoons champagne vinegar
Kosher salt and freshly ground black pepper
1/2 hothouse cucumber, unpeeled, seeded and sliced into 1/4-inch thick moons
6-8 Campari tomatoes, sliced into quarters
10 large basil leaves, chiffonade (cut into long thin strips)
3 Tablespoons capers, drained
1 medium red onion, sliced into 1/3-inch thick rounds
1 red bell pepper, seeded and cut into three large pieces
1 yellow bell pepper, seeded and cut into three large pieces
1/2 small ficelle (small baguette), cut into 1/2 inch thick slices
In a small bowl, whisk together the garlic, mustard, olive oil, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper; set aside. Place the cucumber, basil, and capers in a large bowl, season with salt and pepper and gently toss; set aside.
Prepare a charcoal grill with hot coals for direct cooking. Brush the rack with oil. When the grill is ready, brush both sides of the onion slices and peppers with olive oil. Place them on the grill and cook for 4 minutes. Using tongs, turn the vegetables over and cook for another 4 minutes. Remove the vegetables from the grill and place on a cutting board. Cut the peppers into a medium dice. Separate the onion rings, slicing the larger ones in half. Add the peppers and onions to the cucumber mixture.
Brush the bread slice with the oil on both sides and toast them on the grill until golden (they will cook rather quickly). Remove the bread from the grill and add them to the vegetable mixture. Add the tomatoes. Pour the vinaigrette over the mixture and gently toss until combined. Serve warm. Enjoy!
Printed from thegalleygourmet.net
Printable Recipes >