Grilled Panzanella Salad with Bell Peppers, Summer Squash, and Tomatoes

Grilled Panzanella Salad with Bell Peppers, Summer Squash, and Tomatoes
Photo by Tina Rupp

Ingredients

  • Extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 ½ pounds assorted bell peppers
  • 1 garlic clove
  • 1 pound tomatoes
  • 2 tablespoons capers
  • 1 ½ pounds assorted summer squash
  • + 7 more ingredients
    • ¼ cup assorted fresh herbs (such as chives, dill, chervil, and tarragon)
    • ¼ cup fresh lemon juice
    • ½ cup fresh Italian parsley
    • 1 tablespoon grated lemon peel
    • 1 medium-size red onion
    • 1/3 cup extra-virgin olive oil
    • 1 12- to 14-ounce loaf of ciabatta

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 bro...

View full recipe at Epicurious

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