Bruschetta with Roasted Sweet Red Peppers

16 ounces Italian bread
2 tablespoons olive oil
1 (16 ounce) jar marinated roasted sweet red peppers
3 cloves garlic, chopped
1 tomato, seeded and chopped
1 cup chopped fresh basil
1 onion, chopped (optional)
3 teaspoons balsamic vinegar

Directions:

Slice bread loaf into 1-inch thick portions. Brush each slice on one side with olive oil. Broil, oil-side up, until barely golden. Remove from broiler pan and cool. In a medium bowl, mix together roasted pepper, garlic, tomato, basil, and onion. Sprinkle mixture evenly on each toast portion. Drizzle with balsamic vinegar. Serve immediately.