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

Ingredients

• 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

1. Prepare barbecue (medium heat).
2. 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.
3. Cut grilled vegetables into 1-inch pieces; add to bread in bowl.
4. Whisk first 3 ingredients in small bowl to blend. Gradually whisk in 1/3 cup oil. Season dressing to taste with salt and pepper.
5. Add dressing, tomatoes with juices, and all remaining ingredients to salad; toss.
6. Let stand 20 minutes. Season with salt and pepper.