Grilled Panzanella Salad

Recipe from the Food Network Magazine

The Food Network Magazine has been a wonderful new discovery for me. This salad is so tasty and it reminded me how great vegetables can be all on their own. Really the credit has to go the the barbeque however. It's quite amazing how the barbeque can bring out so much flavour in a vegetable.

What you'll need
2 tbsp Extra-virgin olive oil (plus extra for drizzling)
2 tsp Red wine vinegar
2 tsp Lemon juice
1 Garlic clove, minced
Salt and Pepper
3 Medium tomatoes, halved
6 Scallions
2 Large bell peppers (any colour), quartered
1 Medium zucchini, halved lengthwise
1 10-oz Loaf ciabatta bread, halved lengthwise
1/2 cup Fresh basil, torn
1/4 pound Salami, thinly sliced, cut into 2-inch ribbons

How to
1. Preheat the grill to medium heat. Make the dressing: Whisk the olive oil, vinegar, lemon juice, garlic and 1/4 tsp salt and pepper to taste in a bowl.

2. Place the tomatoes in a large bowl; drizzle with olive oil and season with salt and pepper. Grill cut-side down until slightly charred, about 2 minutes. Transfer to a baking sheet.

3. Put the scallions, peppers and zucchini in the same bowl; drizzle with olive oil and season with salt and pepper. Brush the bread with olive oil. Grill the bread and vegetables until charred, about 2 minutes per side for the bread and scallions and 4 minutes per side for the peppers and zucchini. Transfer to baking sheet and let cool slightly.

4. Cut the scallions, peppers, zucchini, tomatoes and bread into bite size pieces; transfer to the bowl. Add the basil, salami, dressing and any juices from the baking sheet. Season with salt and pepper and toss.