Grilled Panzanella Salad with peppers, Summer Squash, and Tomatoes

Ingredients for Grilled Panzanella Salad with peppers, Summer Squash, and Tomatoes

• 675g assorted peppers (about 3 large), cut into 1 1/2-inch-wide strips

• 675g 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 400g loaf of ciabatta, some crust trimmed to expose bread, cut crosswise into 1-inch-thick slices

• Olio extravergine di oliva

• 1 garlic clove, peeled, cut into thirds

• 60ml di succo di limone fresco

• 2 cucchiai di aceto di vino rosso

• 1 cucchiaio di scorza di limone grattugiata

• 80ml olio extravergine di oliva

• 450g tomatoes, cored, cut into 3/4-inch dice, juices reserved

• 1/2 tazza di prezzemolo italiano fresco tritato

• 1/4 cup coarsely chopped assorted fresh herbs (such as chives, dill, chervil, and tarragon)

• 2 cucchiai di capperi scolati

Prepare barbecue (medium heat). Brush both sides of 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.

Whisk first 3 ingredients in small bowl to blend. Gradually whisk in 80ml 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.

Avvertenza

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