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

Name: Grilled Panzanella Salad With Bell Peppers, Summer Squash, And Tomatoes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 680 grams assorted bell peppers (about 3 large), cut into 1 1/2-inch-wide strips; 2 Tbsps drained capers; 340 grams ciabatta*, some crust trimmed to expose bread, cut crosswise into 1-inch-thick slices; 59 milliliters coarsely chopped assorted fresh herbs (such as chives, dill, chervil, and tarragon); 59 milliliters fresh lemon juice; 1 Tbsp grated lemon peel; 8 servings Extra-virgin olive oil; 118 milliliters chopped fresh Italian parsley; 1 medium size red onion, cut into 1/4-inch-thick rounds; 2 Tbsps red wine vinegar; 680 grams assorted summer squash, cut lengthwise into 1/3-inch-thick slices; 1 tomatoes, cored, cut into 3/4-inch dice, juices reserved

Grilled Panzanella Salad With Bell Peppers, Summer Squash, And Tomatoes might be just the side dish you are searching for. Watching your figure? This vegan recipe has 311 calories, 8g of protein, and 17g of fat per serving. This recipe covers 20% of your daily requirements of vitamins and minerals. This recipe serves 8. A mixture of lemon peel, capers, summer squash, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a reasonably priced recipe for fans of Mediterranean food. It can be enjoyed any time, but it is especially good for The Fourth Of July. From preparation to the plate, this recipe takes roughly 45 minutes.