12 ounces cherry tomatoes, washed, cut into halves
½ english cucumbers, washed, small dice
1 red onion, cut into ¼ inch rounds
1 red bell pepper, washed and seeded, cut into 3 large pieces
1 yellow bell pepper, washed and seeded, cut into 3 large pieces
10 large basil leaves
1 cup small Mozzarella balls, drained, cut into halves
2 cloves garlic, whole. cleaned
½ cup extra virgin olive oil
¼ cup Balsamic vinegar
Kosher salt and freshly ground pepper
Instructions
Preheat the Bull BBQ on medium-high heat. Remove any residue and wipe the grill grates with a well oiled rag to prevent any sticking.
In a small bowl, whisk together the olive oil, balsamic vinegar, ½ teaspoon kosher salt and ¼ teaspoon black pepper.
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. Set aside.
Brush both sides of the onion and bell peppers with olive oil. Place them on the grill and allow them to cook for 5 minutes, until char marks form. Turn them over and cook for an additional 5 minutes. Remove them from the grill and set aside to cool. To finish, cut the peppers into a small dice, roughly chop the onions, and add to the tomato mixture.
Remove any residue and wipe the grill grates with a well oiled rag to prevent any sticking. Brush the sliced ciabatta bread with oil on both sides. Toast until golden brown, about 3 to 4 minutes each side. To finish, rub a piece of raw garlic across the surface of the grilled bread.
To serve, toss the tomato mixture incorporating all the ingredients. Top each slice of grilled ciabatta bread with a heaping spoonful and serve on a colorful platter as an appetizer to your dinner guests. Enjoy!
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at http://www.grillingoutdoorrecipes.com/grilled-panzanella-crostini/