Skillet Panzanella with Olives and Peppers

Cut bread into pieces. Rinse peppers, wipe dry and cut into quarters, then remove seeds and ribs and dice. Rinse scallions, shake dry and cut into pieces. Cut sun-dried tomatoes into strips. Peel garlic. Rinse thyme, shake dry and pluck leaves from stems.

Heat 4 tablespoons olive oil in a nonstick skillet and toast slices of bread until golden brown. Squeeze garlic through a press into pan and sprinkle in half of thyme. Cook briefly, while stirring. Lightly season with salt and pepper.

Remove bread mixture from pan and keep warm. Add remaining olive oil to pan, then sauté peppers for 5 minutes. Add tomato, scallion and remaining thyme to pan and sauté for 2-3 minutes, stirring occasionally.