1.5 pounds bell pepper assorted cut into 1 1/2-inch-wide strips ( 3 large)
1.5 pounds bell pepper assorted cut into 1 1/2-inch-wide strips ( 3 large)
2 tablespoons capers drained
12 ounce ciabatta bread 1-inch-thick trimmed to expose bread, cut crosswise into slices
0.3 cup herbs: rosemary fresh assorted coarsely chopped (such as chives, dill, chervil, and tarragon)
1 garlic clove peeled cut into thirds
0.3 cup juice of lemon fresh
1 tablespoon lemon zest grated
0.3 cup olive oil extra virgin extra-virgin
0.5 cup parsley fresh italian chopped
1 medium size onion red cut into 1/4-inch-thick rounds
2 tablespoons red wine vinegar
1.5 pounds summer squash assorted cut lengthwise into 1/3-inch-thick slices
1 tomatoes cored cut into 3/4-inch dice, juices reserved
Equipment
bowl
whisk
grill
Directions
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.
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.