Wash vegetables.
Core and quarter the bell peppers, slice the zucchini in half length-wise and slice the red onion into ¼ inch rings. Place vegetables (including the whole cherry tomatoes) on a large sheet pan along with the baguette that has been sliced in half length-wise. Drizzle the ingredients with olive oil and salt. Toss to combine and set aside to marinate for 20 minutes.
Make the dressing.
Heat a grill to 400° F and oil the grates. Place the vegetables (not the bread) on the grill and cook, turning occasionally to ensure even browning. Grill the tomatoes for about 4-5 minutes and the onions for about 10 minutes.
When the onions come off the grill, add the bread and cook it and the zucchini and peppers for about 5 minutes longer.
Chop the grilled zucchini, peppers, onions and bread into bite-sized pieces and add to a bowl. Drizzle about ¾ of the dressing over the vegetables and toss to coast. Add the tomatoes and 2 tablespoons of fresh chopped basil. Toss gently.
Serve the remaining dressing on the side. Enjoy!
