Stacked Tomato, Summer Vegetable and Grilled Bread Salad from Cookie + Kate
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Reduce the grill heat to medium. Trim off the ends of the zucchini and and halve them crosswise (through the middle). Stand one piece on end on the cutting board, and trim a sliver from two opposite sides to avoid having slices with a lot of skin. Cut down through the zucchini at ¼-inch intervals to yield four or five slices per zucchini half. Do the same with the remaining pieces, then brush them generously on both sides with olive oil and sprinkle with salt.
Roast the red bell peppers. Two options: heat a gas grill to high and while the grill is heating, put the whole peppers on the grate, close the lid and cook, turning every couple of minutes, until the peppers are blistered and blackened in most places (about 10 to 12 minutes). OR, using tongs, hold the peppers directly over the flame of a gas stove, turning occasionally, until the peppers are blackened in most places (around 8 minutes). Transfer the peppers to a bowl and cover tightly (with a lid, saran wrap or foil). Let cool for 10 to 20 minutes, then use your fingers to peel the skin away from the peppers. Put the peppers on a cutting board and split them lengthwise (in the direction of the stem/core). If possible, transfer some of the juice from inside the pepper to the bowl of dressing. Gently remove and discard the seeds, but don't rinse the peppers. Cut the two pieces in half lengthwise again, so you have a total of 8 strips.
Make the dressing first. In a small bowl, whisk together all the ingredients except for the tomatoes. Gently fold in the tomatoes and let it sit at room temperature while preparing the salad. Stir before serving.