This one, with garlic scape pesto as the marinade for the bread and peppers, and also as
dressing is my favorite version. 

Early Summer Panzanella

Ingredients 

• Garlic Scape Pesto
• 15 Garlic scapes
• 4 tablespoons Olive Oil
• 1 Lemon, zest and juice
• 1 teaspoon salt

• Panzanella
• 5-8 Slices of slightly stale bread
• 2 Bell peppers
• 3 Medium sized carrots
• 1 Seedless cucumber
• 2 Heirloom tomatoes
• 2 tablespoons Olive oil

• Directions

• Make the pesto: Blitz the scapes, 4 tablespoons of olive oil, zest and juice of 1 lemon, and 1 teaspoon of salt in a blender or food processor.
• Half and de-seed the bell pepper and brush with pesto, set aside.
• Brush the bread with pesto, set aside.
• Chop all of the raw vegetables: Slice the carrots and cucumber into thin crescents; roughly chop the heirloom tomatoes.
• Grill the peppers and bread. The peppers will need 8-10 minutes per side; the bread will need 3-5 minutes per side.
• As soon as the pepper and bread are cool enough to handle, chop roughly.
• Toss raw vegetables with the roughly chopped grilled peppers and bread and drizzle with 2 tablespoons of scape pesto and 2 tablespoons of olive oil.

https://food52.com/recipes/80888-early-summer-panzanella