Estimated Time: 40 Minutes - 136 Calories

Showcasing specialty varieties of vegetables makes this dish not just colorful but very healthy!


  • 8 ounces ciabatta, cut into 1-inch cubes
  • 2 orange bell peppers (about 1 pound)
  • 2 cups sliced radicchio (about 4 ounces)
  • 2 tablespoons capers
  • 1 pound cherry tomatoes, halved
  • 1 medium cucumber, halved lengthwise, seeded, and sliced
  • 3 tablespoons red wine vinegar
  • 1 1/2 teaspoons finely chopped canned anchovy fillets
  • 1/2 teaspoon honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup torn fresh basil leaves


  1. Preheat oven to 350°.
  2. Place bread on a jelly-roll pan. Bake at 350° for 10 minutes or until crisp, stirring occasionally.
  3. Preheat broiler.
  4. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Place in a heavy-duty zip-top plastic bag; seal. Let stand 10 minutes. Peel; cut into 1-inch pieces.
  5. Combine bread, bell peppers, and next 4 ingredients (through cucumber) in a large bowl. Combine vinegar and next 4 ingredients (through black pepper) in a small bowl. Gradually add oil, stirring with a whisk. Pour over bread mixture; toss.
  6. Let stand 20 minutes or just until bread begins to soften. Sprinkle with basil.

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