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Italian · Salad
Grilled Panzanella with Summer Vegetables
Tuscan bread salad with the volume turned up: peppers, zucchini, onion and bread all pick up char on the grill before they meet ripe tomatoes, basil and a garlicky lemon dressing.
- YieldServes 4 to 6 as a main
- Hands-on35 min
- Total1 h 18 min
- Difficulty
Ingredients
- 4½ tbspextra-virgin olive oil, divided: 3 tbsp for the dressing, the rest for brushing
- 2 tbsplemon juice
- 1 tbspred wine vinegar
- 2 clovesgarlic, large; chop one, halve the other
- ½ tspsalt, plus more for the vegetables
- to tasteblack pepper, freshly ground
- 2bell peppers, medium, one green and one red if possible, cored, seeded and cut into 4 cm wide strips
- 2zucchini, medium, one green and one yellow if possible, sliced lengthwise 1 cm thick
- 1red onion, medium, cut into 6 mm rounds
- 170 gItalian bread, cut crosswise into 2.5 cm slices
- 2tomatoes, medium, vine-ripened, coarsely chopped
- ½ cupbasil, chopped
To serve
- to tasteItalian seasoning, dried oregano or red pepper flakes, for passing at the tableoptional
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