Pan bagnat with grilled peppers and basil vinaigrette

INGREDIENTS

large red bell peppers – quartered; stems, seeds and veins removed

1 tsp

olive oil

large basil leaves

2 tbsp

aged balsamic or red wine vinegar

6 tbsp

extra virgin olive oil

garlic clove – peeled

1/4 tsp

sea salt

freshly ground black pepper

1/3 cup

pitted Niçoise or Kalamata olives – coarsely chopped

1 tbsp

capers – drained and finely chopped

baguette or ciabatta rolls

scallions – white and pale green parts cut in 1/8″ slices (1/2 cup)

hard boiled eggs – shelled and cut in 1/4″ slices

medium ripe tomatoes – cut in 1/4″ slices

1/2

seedless cucumber – cut in 1/8″ slices (use a mandoline )

sea salt

freshly ground black pepper