Directions

1. Coat grill rack with nonstick cooking spray. Preheat grill to high (400°F to 450°F). Place bell peppers in a large bowl; add dressing, tossing to coat. Remove peppers from dressing; reserve dressing.
2. Place peppers on grill. Grill 5 to 7 minutes per side or until softened and lightly charred (do not overcook). Transfer peppers to a cutting board; let cool.
3. Meanwhile, add garlic, bocconcini and olives to reserved dressing; toss to coat. Set aside.
4. Cut peppers into 1-inch pieces. Add to bowl; season with salt and pepper to taste; toss to combine. Cover and refrigerate at least 8 hours.
5. Place bread slices on a serving dish. Spoon antipasto salad on bread, and serve.