Grilled Caponata with Charred Bread

Name: Grilled Caponata with Charred Bread
Yield: 4
Ingredients: 2 sweet onions, cut crosswise into 1-inch-thick slices; 2 tablespoons extra-virgin olive oil, plus more for brushing; Salt; 2 large eggplants, cut into 1/2-inch-thick strips; 2 large zucchini, cut into 1/2-inch-thick strips; 2 ribs celery, finely chopped; 2 1/2 cup canned diced tomatoes with roasted garlic; 1/2 cup pitted black olives, preferably nicoise; 3 tablespoons balsamic vinegar; 1 tablespoon capers; Pinch crushed red pepper (optional); 1 bunch fresh basil, leaves thinly sliced and stems discarded; 1 baguette, halved lengthwise

Grilled Caponata with Charred Bread was pinched from <a href="http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-search/appetizer-starter-recipes/grilled-caponata-with-charred-bread" target="_blank">www.rachaelraymag.com.</a>

"If you've got the grill going already, this makes a great side that's easy enough to throw together...."

INGREDIENTS

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2 sweet onions, cut crosswise into 1-inch-thick slices

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2 tablespoons extra-virgin olive oil, plus more for brushing

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Salt

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2 large eggplants, cut into 1/2-inch-thick strips

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2 large zucchini, cut into 1/2-inch-thick strips

•

2 ribs celery, finely chopped

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2 1/2 cup canned diced tomatoes with roasted garlic

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1/2 cup pitted black olives, preferably nicoise

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3 tablespoons balsamic vinegar

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1 tablespoon capers

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Pinch crushed red pepper (optional)

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1 bunch fresh basil, leaves thinly sliced and stems discarded

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1 baguette, halved lengthwise

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