Grilled Panzanella Salad

Name: Grilled Panzanella Salad
Yield: Serves 4 to 6
Ingredients: 1 cup, extra-virgin olive oil; 3 , garlic cloves, minced; 1/3 cup, white vinegar; 2 tablespoons, capers, minced, plus 1 tablespoon brine; 1 teaspoon, Dijon mustard; 1/2 teaspoon, salt; 1/2 teaspoon, pepper; 1 , red onion, halved and cut into 1/2-inch-thick wedges through root end; 1 , red bell pepper, stemmed, seeded, and cut into 2-inch planks; 1 , zucchini, trimmed and quartered lengthwise; 1 (12-inch), baguette, cut on bias into 4-inch-long, 1-inch-thick slices; , Salt and pepper; 1/2 , seedless English cucumber, cut into 1/2-inch chunks; 1 cup, cherry tomatoes, halved; 1/2 cup, chopped fresh basil; 1 1/2 ounces, Parmesan cheese, shredded (1/2 cup)

Main Courses
Vegetables
Salads

By Diane Unger ･ Appears in Cook's Country June/July 2015

Stale bread is the traditional foundation of this summery salad. But who wants to wait around for bread to go stale?

SERVES 4 to 6

TIME 1¼ hours

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