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

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.

Salad
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
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

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.

Makes 8 servings.