Grilled Panzanella Salad With Bell Peppers Summer Squash And Tomatoes Recipes

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GRILLED PANZANELLA SALAD WITH BELL PEPPERS, SUMMER SQUASH, AND TOMATOES



GRILLED PANZANELLA SALAD WITH BELL PEPPERS, SUMMER SQUASH, AND TOMATOES image

Categories     Pepper

Yield 8 servings

Number Of Ingredients 16

Salad
1.5 pounds assorted bell peppers (about 3 large), cut into 1.5 inch wide strips
1.5 pounds assorted summer squash, cut lengthwise into 1/3 inch thick slices
1 medium-size red onion, cut into 1/4 inch thick rounds
1 12-to-14 ounce loaf of ciabatta, some crust trimmed to expose bread, cut corsswise into 1 inch thick slices
Extra virgin olive oil
1 garlic clove, peeled, cut into thirds
Dressing
1/4 cup fresh lemon juice
2 tablespoons red wine vinegar
1 tablespoon grated lemon peel
1/3 cup extra-virgin olive oil
1 pound tomatoes, cored, cut into 3/4 inch dice, juices reserved
1/2 cup chopped fresh Italian parsley
1/4 cup coarsely chopped assorted fresh herbs (such as chives, dill, chervil, and tarragon)
2 tablespoons drained capers

Steps:

  • For salad: 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. For dressing: Whisk first 3 ingredients in small bowl to blend. Gradually whisk in 1/3 cup oil. Season dressing to taste with salt and pepper. Add dressing, tomatoes with juices, and all remaining ingredients to salad; toss. Let stand 20 minutes. Season with salt and pepper.

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