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

Name: Grilled Panzanella Salad with Bell Peppers, Summer Squash, and Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.
3
Grill vegetables until tender and brown, about 4 minutes per side for peppers and squash and 3 minutes per side for onion.
4
Grill bread until browned and crisp, turning occasionally, about 4 minutes.
5
Cool slightly.
6
Rub bread with cut sides of garlic.
7
Tear bread into 3/4-inch pieces; place in very large bowl.
8
Cut grilled vegetables into 1-inch pieces; add to bread in bowl.
9
Whisk first 3 ingredients in small bowl to blend.
10
Gradually whisk in 1/3 cup oil.
11
Season dressing to taste with salt and pepper.
12
Add dressing, tomatoes with juices, and all remaining ingredients to salad; toss.
13
Let stand 20 minutes.
14
Season with salt and pepper.

315

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Grilled Panzanella Salad with Bell Peppers, Summer Squash, and Tomatoes falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

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

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