Name: Grilled Panzanella Salad with Bell Peppers, Summer Squash, and Tomatoes
Yield: 8 servings
Ingredients: 1 1/2 pounds assorted bell peppers (about 3 large), cut into 1 1/2-inch-wide strips; 1 1/2 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 crosswise into 1-inch-thick slices; Extra-virgin olive oil; 1 garlic clove, peeled, cut into thirds; 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

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Photo by Tina Rupp

Grilled vegetables pump up the classic Tuscan bread-and-tomato salad. What to drink: An Italian white like Vernaccia di San Gimignano or Orvieto.

Can't find ciabatta? Use any good-quality crusty Italian or French bread.

Recipe notes

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Recipe notes

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