Grilled Vegetable Bruschetta

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6 cups lightly packed basil leaves

6 garlic cloves

3/4 cup extra-virgin olive oil

1 cup freshly grated Parmigiano-Reggiano

Salt and freshly ground pepper

2 red bell peppers halved lengthwise

2 yellow bell pepper halved lengthwise

2 yellow squash halved lengthwise

2 zucchini halved lengthwise

1 large sweet onion, sliced 1/4 inch thick

3/4 cup extra-virgin olive oil, plus more for brushing

5 large ripe tomatoes, diced

1 small red onion, thinly sliced

1/4 cup fresh lemon juice

1/4 cup chopped parsley

3 tablespoons sherry vinegar

2 tablespoons minced garlic

1 tablespoon thyme

Ten 1-inch slices of country bread

4 ounces ricotta salata, thinly sliced, for garnish

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