Heat grill, grill plate or large grill pan to medium high heat. Slice baguette lengthwise. Combine 4 tablespoons melted butter with 2 tablespoons of olive oil. Brush on the inside of both pieces of bread. Grill bread, turning occasionally, until bread is golden brown and charred grill marks are produced on both sides. Set bread aside. In a large bowl, toss bell peppers, onions, shallots and chile with 2 tablespoons olive oil. Grill vegetables, turning often, until tender and charred in spots, about 8-10 minutes. (Onions will fan out when attached to root.) If grill pan is too small, you can grill vegetables in batches, setting aside each batch when done. When done, trim root end from onions and separate layers. Remove skin from charred peppers and chiles, and cut in 1 ½ inch strips. Keep shallots whole. Return all grilled vegetables to the large bowl. Slice bread so that each piece is about 2 inches and add to vegetables. Add vinegar, 4 tablespoons of remaining olive oil, basil, parsley, salt and pepper. Toss gently to coat. Serve warm or chilled.