Directions

1. Preheat the grill to high. Rinse and dry the peppers, zucchinis, and fennel. Cut the peppers lengthwise into eight, then remove their stems and any seeds. Trim the zucchinis and slice them diagonally. Trim the fennel, then cut it lengthwise into thin slices. Peel the onion and slice it into rings.
2. Cover the grill rack with a single layer of vegetables, laying the peppers skin-sides down. Brush with olive oil and grill, on one side only, until they are lightly browned but still slightly firm. If necessary, cook them in batches and keep the first batch warm in the oven.
3. Meanwhile, peel and halve the cloves of garlic and rinse, dry, and halve the tomato. Cut the loaf down and then across into quarters and toast on both sides.
4. Rub the top of each slice with the cut garlic and tomato, then pile the grilled vegetables on top. Trickle over the remaining oil and season the bruschetta to taste. Rinse, dry, and tear the basil leaves and scatter them over the top.