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Grilled Panzanella Salad

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Serves 8


Ingredients:

1 1/2 lb. assorted bell peppers, cut into 1 1/2-inch wide strips
1 1/2 lb. assorted summer squash, cut lengthwise into 1/3-inch-thick slices
1 loaf ciabatta bread, some crust trimmed to expose bread, cut crosswise into 1-inch-thick slices
Extra-virgin olive oil, for brushing
1 clove garlic, peeled, cut into thirds
  1. Prepare barbecue (medium heat). Brush both sides of bell peppers, squash, onion, and bread slices lightly with olive oil; sprinkle with salt and pepper. Grill vegetables until tender and brown, about 4 minutes per side for peppers and squash and 3 minutes per side for onion. Grill bread until browned and crisp, turning occasionally, about 4 minutes. Cool slightly. Rub bread with cut sides of garlic. Tear bread into 3/4-inch pieces; place in very large bowl. Cut grilled vegetables into 1-inch pieces; add to bread in bowl.
  2. Add dressing, tomatoes with juices, and all remaining ingredients to salad; toss. Let stand 20 minutes. Season with salt and pepper.
Dressing:
1/4 cup fresh lemon juice
2 tablespoons red wine vinegar
1 tablespoons grated lemon peel
1/3 cup extra-virgin olive oil
1 lb tomatoes, cored, cut into ¾-inch dice, juices reserved
1/2 cup chopped fresh Italian parsley
1/4 cup coarsely chopped with chives, dill, chervil and tarragon
2 tablespoons drained capers
  1. Whisk first 3 ingredients in small bowl to blend. Gradually whisk in 1/3 cup oil. Season dressing to taste with salt and pepper.
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