Grilled Antipasto with Gorgonzola Crostini

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2 red bell peppers, grilled, peeled and cut into 1/8

2 yellow bell peppers, grilled, peeled and cut into 1/8

1/2 pound asparagus, trimmed and grilled

2 small eggplants, halved and grilled

4 plum tomatoes, halved and grilled

Olive oil

Balsamic vinegar

Salt and freshly ground black pepper

Assorted olives

8 slices Italian bread, cut into 1/4-inch thick slices

1/2 pound Gorgonzola, at room temperature