Source: Alison Mountford,Chef/Owner, Square Meals: Custom Cuisine (www.squaremealssf.com)
3 large assorted bell peppers, seeded and cut into 1 1/2-inch-wide strips
3/4 pound gold and green zucchini squash, cut lengthwise into 1/3-inch-thick slices
1 red onion, cut into 1/4-inch-thick rounds
3 ripe but firm peaches, pitted and cut into quarters
1/3 cup extra-virgin olive oil, plus more for grilling
Kosher salt and freshly ground pepper, to taste
1 loaf ciabatta bread, some crust trimmed to expose bread, cut crosswise into 1-inch-thick slices
1 garlic clove, cut in half for rubbing on bread
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, and basil
2 tablespoons red wine vinegar
1 tablespoon grated lemon peel
- Prepare barbecue to medium heat. Toss bell peppers, squash, onion, and peaches lightly with olive oil; sprinkle with salt and pepper. Grill vegetables until tender and just beginning to char. Drizzle bread with oil and grill until browned and crisp, turning occasionally, about 4 minutes. Cool slightly. Rub bread with cut sides of garlic. Tear bread into 3/4-inch pieces; place in a large bowl. Cut grilled vegetables into 1-inch pieces; add to bread in bowl. Add chopped tomatoes and herbs.
- Whisk vinegar and lemon peel in a small bowl to blend. Gradually whisk in 1/3 cup olive oil. Season dressing to taste with salt and pepper. Gently toss salad with dressing. Let stand 20 minutes. Season with salt and pepper. Serve warm to room temperature.