1 small crusty Italian bread
1/4 cup olive oil
3 red pepper, cut into strips
2 cup cherry tomato, cut in half
endive
arugula
1/2 cup pure maple syrup
2 tsp lemon, juice
1 tbsp oregano, chopped
Directions:
Grilled Bread Salad With Roasted Peppers And Cherry Tomatoes
Slice bread in half lengthwise then slice again to make long slivers. Let bread stand to dry out.
Brush bread with oil and grill until lightly browned all over. Cut into cubes.
In a medium bowl, toss tomatoes and red peppers with maple syrup, oregano and lemon juice. Let sit for 20 minutes.
Place peppers and tomatoes on grill and cook until browned reserving marinade.
Combine grilled vegetables, bread and reserved marinade. Serve over endive and arugula.