Grilled Panzanella Salad with Bell Peppers, Summer Squash, and Tomatoes Recipe | Epicurious

Ingredients

• 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 garlic clove, peeled, cut into thirds
• 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