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Grilled Panzanella Salad
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|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|
- 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.
- Add dressing, tomatoes with juices, and all remaining ingredients to salad; toss. Let stand 20 minutes. Season with salt and pepper.
|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|
- 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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