Ingredients

• 1/4 small loaf country-style bread (about 6 ounces), crust removed, bread torn into large pieces
• 6 tablespoons olive oil, divided
• Kosher salt
• Freshly ground pepper
• 2 large red bell peppers, halved, ribs and seeds removed
• 2 small red onions, peeled, quartered, with some root attached
• 3 tablespoons Sherry vinegar or red winevinegar
• 1/2 teaspoon paprika, preferably smoked
• 2 tablespoons coarsely chopped fresh chives, plus more for serving

Instructions

1. Prepare grill for medium-high heat. Toss bread with 2 tablespoons oil in a medium bowl; season with salt and pepper. Toss bell peppers and onions with 2 tablespoons oil; season with salt and pepper.
2. Grill bread, turning occasionally, until golden brown, 8-10 minutes. Transfer to a plate.
3. Grill vegetables, turning often, until very tender and charred in spots, 8-10 minutes for peppers and 10-12 minutes for onions; transfer to a cutting board.
4. Trim root end from onions and separate layers. Transfer to a large bowl, add vinegar and paprika, and toss to coat. Remove as much skin as possible from peppers; discard. Cut into 1 1/2" strips.
5. Add peppers, grilled bread, 2 tablespoons chives, and remaining 2 tablespoons oil to bowl with onions and toss to combine; season with salt, pepper, and more vinegar, if desired. Serve topped with more chives.