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

8
Servings

Ingredients

  • 1 1/2 Pound assorted bell peppers (about 3 large), cut into 1 1/2-inch-wide strips
  • 1 1/2 Pound 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
  • 1 garlic clove, peeled, cut into thirds
  • 1/4 Cup fresh lemon juice
  • 2 Tablespoon 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 Tablespoon drained capers