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Grilled Panzanella Salad With Bell Peppers, Summer Squash, And Tomatoes

146 faves | 2 recommends
Nutrition per serving    (USDA % daily values)
CAL
460
FAT
45%
CHOL
0%
SOD
12%

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Ingredients for 8 servings

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

1/4 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

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