Panzanella Salad with Bell Peppers, Summer Squash, and Tomato

Recipe courtesy of Bon Appetit

Salad :  1or 2 Red peppers, 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 sweet onion, cut into 1/4-inch-thick rounds .

1 12- to 14-ounce loaf of ciabatta, cut crosswise into 1-inch-thick slices.  Extra-virgin olive oil & 1 garlic clove, peeled, cut into thirds

Dressing 1/4 cup fresh lemon juice   &  2 tablespoons red wine vinegar & 1 tablespoon grated lemon peel & 1/3 cup extra-virgin olive oil

a few handfuls of Cherry tomatoes, (use the whole pint) halved, & 1/4 cup coarsely chopped Fresh Basil, & any other herbs you like!

 ( 2 tablespoons drained capers (optional) I also think shaved corn would be delicious!

Preparation:

For salad: 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.

For dressing:   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.

Sweet!