Grilled Panzanella with Heirloom Tomatoes

• 1 (1-pound) loaf day-old rustic bread, such as pugliese or ciabatta
• 6 cloves roasted garlic (page 192)
• 1/2 teaspoon coarse sea salt
• 3 tablespoons extra-virgin olive oil, plus more for brushing
• 1/3 cup Champagne or white balsamic vinegar
• 1/2 teaspoon sweet pimenton (Spanish smoked paprika)
• 3/4 cup extra-virgin olive oil
• Sea salt
• 1 red bell pepper, roasted, peeled, and torn into narrow strips
• 4 green onions, finely chopped (including half of greens)
• 8 ounces haricots verts or baby Blue Lake green beans, blanched, drained, and cut into julienne
• 8 ounces tomatoes in mixed colors, cut into bite-sized pieces
• 3 lemon or English cucumbers, cut into small wedges
• 1/3 cup black oil-cured olives, pitted
• 3 tablespoons capers, rinsed and drained
• Kosher salt and freshly ground black pepper
• 1 dozen fresh basil leaves, torn into bite-sized pieces
• 4 ounces Parmesan cheese, cut into thin shavings

1. Prepare a medium-hot fire (450F) in a wood-fired grill, or plan to use a grill pan.
2. Trim the heel ends from the loaf and cut the bread into 1-inch slices.
3. Mash the garlic and sea salt into a paste.
4. Blend with 3 tablespoons of the olive oil.
5. Brush one side of the bread slices with the garlic mixture.
6. Preheat a grill pan over medium-high heat, if using.
7. Oil the grill grids or grill pan and toast the bread, dry side down, until lightly charred, about 3 minutes.
8. Turn the bread over and repeat on the second side.
9. Remove from the heat and let cool slightly.
10. Tear the bread into bite-sized pieces and place in a large bowl.
11. To make the dressing, combine the vinegar and pimenton in a small bowl and gradually whisk in the oil to create an emulsion.
12. Add salt to taste and set aside.
13. Combine the red pepper, green onions, beans, tomatoes, cucumbers, olives, and capers in a bowl.
14. Lightly dress and add salt and pepper to taste.
15. Let stand for 30 minutes, then add to the bread and toss.
16. Add more dressing as needed to coat the bread.
17. Add the basil leaves and toss again.
18. Serve on a platter or on individual dishes, topped with Parmesan cheese.

bread, garlic, salt, extravirgin olive oil, white balsamic vinegar, sweet pimenton, extravirgin olive oil, salt, red bell pepper, green onions, haricots verts, tomatoes, lemon, black oil, capers, kosher salt, basil, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/grilled-panzanella-with-heirloom-tomatoes-391746 (may not work)