Grilled Panzanella Salad with Bell Peppers, Summer Squash, and Tomatoes Recipe | Epicurious.com
"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...."
INGREDIENTS
•
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
•
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
Comments & Reviews
Just A Pinch Sweepstakes