Grilled Red Pepper, Sweet Onion, And Tomato Salad - cooking recipe

Ingredients

2 red bell peppers
2 sweet white onions, cut into rounds 3/4 inches thick (e.g., maui, vidalia, walla walla)
4 large tomatoes (approximately 2 lb total)
olive oil, for coating
1 bunch fresh basil, stemmed, coarsely chopped if desired
For garlic-balsamic vinaigrette
2 garlic cloves, minced
2 tablespoons balsamic vinegar
1/3 cup extra virgin olive oil
salt & freshly ground black pepper, to taste

Preparation

Prepare charcoal or gas grill for direct grilling over high heat, or preheat indoor electric grill. Oil the grill rack.
Put bell peppers, onion rounds, and tomatoes in a bowl and coat them with oil.
Grill peppers directly over high heat, turning to char and blister them on all sides, 5-7 minutes.
Transfer to a paper bag, close the bag, and let cool for 10 minutes.
Meanwhile, grill onion rounds, turning once, until grill marked and partly tender, 2-3 mins per side. Transfer to a cutting board.
Grill tomatoes, turning often, until grill marked, 3-4 minutes. Dont overcook. Transfer to a cutting board.
Peel peppers and cut open to remove seeds and stems. Chop peppers coarsely and mound on a platter. Coarsely chop onions; then core and chop the tomatoes and add them to the platter.
Scatter basil leaves on top of the vegetables.
To make vinaigrette, combine garlic and vinegar in a small bowl. Gradually whisk in olive oil. Pour dressing over vegetables and toss well.
Season with salt and pepper and serve.