Prepare the dressing by combining red wine vinegar, extra virgin olive oil, honey, salt, black pepper, and minced garlic in a small jar.

Cover the jar tightly and shake well to emulsify the dressing.

Cut tomatoes in half, core, and remove seeds.

Cut bell peppers into quarters and remove seeds.

Cut red onion into 1/2-inch thick slices.

Slice zucchini and yellow squash lengthwise into 1/4-inch thick slices.

If using canned cannellini beans, drain and rinse them thoroughly.

Preheat the grill to medium-high heat.

In a small bowl, combine 1-1/2 teaspoons of olive oil and minced garlic.

Brush one side of each bread slice with the garlic oil mixture.

Sprinkle the oiled side of the bread slices with fresh ground black pepper.

Grill the bread slices for about 4 minutes per side, or until they are golden brown and toasted.

Remove the grilled bread from the grill and set aside to cool.

Grill the tomatoes, bell peppers, red onion, zucchini, and yellow squash for about 4 minutes on each side, or until they are tender and slightly charred.

You may need to grill the vegetables in two batches to avoid overcrowding the grill.

Remove the grilled vegetables from the grill and allow them to cool slightly.

Cut the grilled bread slices into 1/2-inch cubes.

Coarsely chop all the grilled vegetables and combine them in a large bowl.

Add the prepared dressing, drained and rinsed cannellini beans, chopped fresh basil, and chopped fresh thyme to the bowl with the vegetables.

Add the cubed toasted bread to the bowl.

Toss all the ingredients together to coat them evenly with the dressing.

Sprinkle the salad with crumbled feta cheese.

Serve the salad immediately or chill for later.