Grilled Panzanella Salad with Bell Peppers, Summer Squash, and Tomatoes
- 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
- Extra-virgin olive oil
- 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
- This recipe is vegan
- Produce
- Bell peppers, assorted (1 1/2 pounds)
- Herbs, assorted fresh (1/4 cup)
- Italian parsley, fresh (1/2 cup)
- Lemon peel (1 tablespoon)
- Red onion, medium-size (1)
- Summer squash, assorted (1 1/2 pounds)
- Tomatoes (1 pound)
- Condiments
- Capers (2 tablespoons)
- Red wine vinegar (2 tablespoons)
- Cooking & Baking
- Olive oil, Extra-virgin (1)
- Olive oil, extra-virgin (1/3 cup)
- Bread & Baked Goods
- Ciabatta (1 12- to 14-ounce loaf)
- Drinks
- Lemon juice, fresh (1/4 cup)
Preparation
Read recipe preparation on bonappetit.com
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Published August 1, 2005 (7 years ago).
2 people saved this recipe.
