Grilled Vegetable Panzanella

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Ingredients

3/4 pound ripe tomatoes, chopped

1/2 large onion, thinly sliced

1/4 cup red wine vinegar

2 tablespoons water

1 tablespoon olive oil

3/4 teaspoon salt

Freshly ground pepper to taste

12-ounce loaf country-style sourdough bread, cut into 1-inch cubes

3 slices grilled fennel (from Master Recipe), cut into 1/2-inch dice

Kernels from 1 ear grilled corn (from Master Recipe)

1/2 grilled zucchini (from Master Recipe), cut into 1/2-inch dice

1/2 grilled red pepper (from Master Recipe), cut into 1/2-inch dice

1/2 grilled yellow pepper (from Master Recipe), cut into

1/2-inch dice

2 tablespoons minced parsley

8 large basil leaves, minced

1/3 cup grated Asiago cheese

1 bunch watercress, tough stems and leaves discarded

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