Panzanella

Ingredients

• Extra Virgin Olive Oil
• Shallot, minced
• White Wine Vinegar
• Capers, rinsed
• Garlic, minced
• Salt
• Pepper
• Red Bell Pepper, stemmed, seeded, and cut into 1 inch pieces
• Yellow Summer Squash, quartered lengthwise and cut crosswise into 1 inch pieces
• English Cucumber, quartered lengthwise and cut crosswise into 1/2 inch pieces
• Cherry Tomatoes, halved
• Baguette, cut into 1 inch pieces
• Fresh Basil, rough chopped
• Shaved Parmesan Cheese

Steps

1. Whisk 3 tbsp olive oil, shallot, vinegar, capers, garlic, salt, and pepper together in large bowl and set aside.
2. Heat 1 tbsp oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add bell pepper, squash, salt, and pepper, and cook, stirring occasionally, until vegetables are softened and browned, 7-9 minutes. Transfer bell pepper mixture to bowl with vinaigrette, add cucumber and tomatoes and toss to combine. Wipe skillet clean with paper towels.
3. Heat 2 tbsp oil in skillet over medium heat until shimmering. Add bread, salt, and pepper, and cook, stirrig frequently, until golden brown and crisp on all sides, 3-5 minutes. Remove from heat and let bread cool in skillet for 10 minutes. Transfer bread and basil to bowl with vegetables, toss to combine. Serve, sprinkling individual portions with parmesan.

Notes!

"The Complete Cooking For Two Cookbook" America's Test Kitchen