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

• 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.

bell peppers, summer squash, red onion, bread, extravirgin olive oil, garlic, lemon juice, red wine vinegar, extravirgin olive oil, tomatoes, fresh italian parsley, herbs, capers

Taken from www.epicurious.com/recipes/food/views/grilled-panzanella-salad-with-bell-peppers-summer-squash-and-tomatoes-232545 (may not work)