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Pre heat the oven to 180°C
Place the red and yellow peppers in a large piece of foil, peel the red onion and slice into quarters, slice the garlic thinly and place into the foil with the peppers and onions.
Drizzle with a good slosh of extra virgin olive oil and season with flaked salt and a few twists of pepper.
Add the thyme and close the foil in by scrunching in at the top.
Place onto a baking tray and into the oven for 45 minutes or until the peppers and onions are nice and soft.
Remove form the oven and allow too rest for five minutes.
Remove the peppers from the foil and cut in half, remove the seeds and cut into large chunks and set aside.
Place the onions and any garlic slithers onto the peppers.
Drain the juices from the foil keeping the garlic slithers but discarding the thyme.
Make the vinaigrette around the juices from the peppers and onions by adding the red wine vinegar and olive oil and whisking to emulsify.
Add a pinch of salt and pepper and set aside.
Cut the tomatoes in halves and pile on top of the peppers, add the olives, tear the basil on top and then tear the bread into 20cent size pieces on top of the salad.
Drench in the dressing and toss gently to combine.
Season with salt and pepper if required, serve.
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