Grilled Panzanella Salad

Ingredients

• 2 large very ripe tomatoes, cut into 1-inch chunks
• Kosher salt
• 1 medium zucchini, split in half lengthwise
• 2 bell peppers, split in half
• 1 red onions, cut into 3/4-inch slices, each slice held together with 2 wooden skewers
• 1 loaf day-old Italian bread, sliced into 1-inch thick slices
• 1/2 cup extra-virgin olive oil, divided
• Freshly ground black pepper
• 2 tablespoons balsamic vinegar
• 2 tablespoons chopped parsley

Directions

1. In a large bowl, combine the tomato slices with 1/2 teaspoon salt, then leave them at room temperature while you get the grill ready. Coat the zucchini, peppers, red onion, and bread slices with 1/4 cup olive oil, and sprinkle them with salt and pepper.
2. Light 1/2 chimney, or 2 1/2 quarts, of coals. Once a gray ash coats most of the coals, arrange them in an even layer on the coal grate. Set the cooking grate in position, cover the grill, and let it heat for 5 minutes. Clean the grate well.
3. Arrange the zucchini, peppers, and onions on the grate. Cover the grill and cook until the bottom side has a little char, about 4 minutes. Turn the vegetables over, cover again, and cook until the other side is charred and the vegetables are tender, about 4 minutes longer. Timing will vary with the vegetable size, so take pieces off the grill as soon as they are tender. Move them to a cutting board and cover loosely with foil.
4. While the vegetables cook, grill the bread until it is golden brown on both sides. Add the bread to the cutting board with the vegetables, then cut the bread and vegetables into rough 1-inch cubes. Put everything into the bowl with the tomatoes. Add the remaining olive oil, the vinegar, and the parsley, then toss to combine. Season to taste with salt and pepper, and serve immediately.