Panzanella Salad With Bell Peppers And Eggplant

• 1-1/2 pounds assorted bell peppers, cut in half and seeded
• 2 small eggplants (about 1-1/2 pounds), cut lengthwise into 1/4-inch thick slices
• 1 medium red onion, cut into 1/4-inch thick rounds
• 1 (12 to 14 ounce) loaf firm-textured Italian bread, cut crosswise into 1-inch thick slices
• Olive oil
• Salt and pepper to taste
• 1 pound ripe tomatoes, cored 2 tablespoons red wine vinegar
• 1 tablespoon finely grated lemon zest
• 1/4 cup fresh lemon juice
• 1 garlic clove, minced
• 1/3 cup extra virgin olive oil
• 3/4 teaspoon dried red pepper flakes
• 1/2 cup chopped fresh Italian flat-leaf parsley

1. Heat a outdoor grill or an indoor two-burner grill to medium-high heat. Brush bell peppers, eggplant slices and bread slices with olive oil, season with salt and pepper to taste and arrange on the grill in one layer. Grill 4 minutes, turn all the pieces and grill 4 minutes longer or until eggplant is tender and bread is crisp and golden. Transfer to a cutting board and cut peppers into 1-1/2 inch strips, crosswise into 1-1/2 inch pieces, and eggplant and onion into 1-1/2 inch pieces. Cut bread into 3/4-inch pieces. Transfer vegetables and bread to a large serving bowl; set aside.
2. For dressing: Whisk red wine vinegar, lemon zest, lemon juice and garlic in a small bowl to blend. Gradually whisk in 1/3 cup olive oil, and season with dried red pepper flakes, salt and freshly ground black pepper to taste.
3. Working over a bowl to catch the juices, cut the tomatoes into 3/4-inch cubes. Add them and their juices and the dressing to grilled vegetables and bread. Toss and let stand 20 minutes. Toss again just before serving.

bell peppers, eggplants, red onion, italian bread, olive oil, salt, tomatoes, lemon zest, lemon juice, garlic, extra virgin olive oil, red pepper, fresh italian

Taken from www.epicurious.com/recipes/member/views/panzanella-salad-with-bell-peppers-and-eggplant-1206552 (may not work)