Ingredients
8 plum tomatoes1/2 pound whole fresh mushrooms2 medium red onions2 medium green peppers6 tablespoons olive oil, divided1/2 teaspoon garlic salt4 cups cubed French bread (3/4-in. cubes)2 teaspoons dried thyme1 teaspoon dried oregano1/2 teaspoon salt1/2 teaspoon pepper1 medium cucumber, peeled, seeded and sliced1/2 cup fresh basil leaves, thinly sliced3 tablespoons balsamic vinegar
Preparation
Cut tomatoes and mushrooms in half; place in a large bowl. Cut onions and peppers into 1/2-in.-thick slices; add to bowl. Drizzle with 4 tablespoons oil and sprinkle with garlic salt; toss to coat.
Place bread cubes in another large bowl. Drizzle with remaining oil. Sprinkle with thyme, oregano, salt and pepper; toss to coat. Thread on metal or soaked wooden skewers.
Transfer vegetables to a grill wok or basket. Grill, uncovered, over medium heat for 8-12 minutes or until tender, stirring frequently. Grill bread cubes, covered, over medium heat for 1 to 2 minutes or until toasted, turning occasionally.
Coarsely chop the tomatoes, onions and peppers; place in a large bowl. Add the mushrooms, bread cubes, cucumber and basil; drizzle with vinegar and gently toss to coat.
