Twice Grilled Peppers with Buffalo Mozzarella and Caper-Basil Vinaigrette

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3 red bell peppers

3 yellow bell peppers

3 orange bell peppers

3 tablespoons olive oil

3/4 teaspoon kosher salt

3/4 teaspoon freshly ground black pepper

Italian or French bread, thinly sliced and grilled

1 pound buffalo mozzarella, cut into 1/4-inch thick slices

Fresh basil leaves, for garnish

Caper-Basil Vinaigrette:

3 tablespoons red wine vinegar

1 teaspoon Dijon mustard

1 clove garlic, finely chopped

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 cup pure olive oil

2 tablespoons capers, drained

2 tablespoons chopped fresh basil leaves