Bread salad with Italian overtones

This salad is warm, heavy, and comforting, it suits winter wonderfully. Yet, it's ingredients are fresh in the summer. So frozen corn and canned tomatoes bring this salad into winter. This recipe provides two servings.

Ingredients:

1 cup frozen corn
1 cup bell pepper and onion frozen
1 can whole canned plum tomatoes (broken up into large pieces)
1 diced courgette (zucchini)
plenty of garlic (to taste) sliced thinly
2 slices broken up cornbread or thickly sliced white bread (please not pre-sliced!)
fresh herbs such as rosemary, thyme, or sage
extra virgin olive oil
jalapeno (very finely minced)
grated cheese (very optional)

Brush crumbled bread with extra virgin olive oil and toast under broiler. Once golden, divide the bread between the two bowls. In a pan on medium heat heat some olive oil and cook frozen bell peppers and onions with the garlic. After a few minutes, add the courgette pieces and the corn. When the veg begins to color, the tomatoes and a little of the juice from the can. At the end of cooking, add fresh herbs, roughly minced. Also add jalapeno at this point if desired. Pour the tomato mixture over the bread to serve. If desired, grate a bit of cheese over the top.