| 9 | 25 | 279 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 15 min | 4 |
| 600 ml | Grape tomatoes |
| 4 small slice | Ciabatta Bread |
| 4 medium pepper(s) | Red bell pepper |
| 75 ml | Extra virgin olive oil |
| 30 ml | Balsamic vinegar |
| 1 small | Red onion |
| 60 ml | Parsley, fresh |
| 30 ml | Basil, fresh |
| 1 tsp | Coarse salt |
Heat the oven to BROIL 500F and place the rack on top of the oven
Cut the peppers in half, removing the pulp
Spread the peppers on a baking sheet skin side up and burn the skin for about 10 minutes in the oven
Bake the bread in a toaster and coat it with olive oil with a brush.
Cut it into small 1 inch x 1 inch pieces and set aside
Put the hot peppers in a glass jar to loosen the skin for a few minutes and then remove it
Cut the onion into thin slices, and the peppers into slices too
Cut the tomatoes in half
Cut the basil and parsley into slices
Mix all the ingredients and add the bread at the last minute
| Grain | 0.6 |
| Vegetables | 3.2 |
