2 red bell peppers , sliced in large chunks
1 small red onion , sliced in large chunks
2 medium zucchini squash , sliced in large chunks
1 small loaf of artisan bread , torn into large chunks (about 6 cups)
3 tablespoons olive oil , divided
Salt and pepper , to taste
Dressing:
2 tablespoons olive oil
1 tablespoon red wine vinegar
Salt and pepper , to taste
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh basil
Preheat gas or charcoal grill to medium. Season chicken breast with salt and pepper and grill until cooked through, about 6-8 minutes on each side (will vary based on size of chicken breasts). Remove from heat and let cool to room temperature. Slice into large chunks. Toss sliced red pepper, red onion, and zucchini with 2 tablespoons olive oil and salt and pepper. Using a grill basket or similar device to keep vegetables from falling through the cracks, cook on grill until charred and tender, about 5 minutes. Remove from heat and let cool to room temperature. Toss torn bread with remaining 1 tablespoon olive oil and grill until bread just begins to char, about 30-40 seconds per side. Do not burn. Remove from heat. To make the dressing, whisk together the olive oil, red wine vinegar, salt and pepper, chives and basil. Toss the chicken, vegetables and bread with the dressing. Serve with more fresh chives or basil leaves for garnish, if desired.