Executive Chef Alicia Jenish of Grand Café in San Francisco harnesses summer with her marinated pepper salad and grilled panzenella. Fire up the grill and bask in the deliciousness.

Summer Grilled Panzenella

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Serves 4 as an entrée and 6 as a starter

• ¼ cup halved cherry tomatoes
• 2 tbsp. sherry vinegar
• ¼ cup extra virgin olive oil
• Focaccia, sliced into ½-inch x 4-inch strips
• 3 scallions
• 2 zucchinis, sliced lengthwise
• 1 garlic clove
• Salt, to taste
• Pepper, to taste
• 6 basil leaves
• 6 parsley leaves
• 4 oz. feta, preferably French

1. Place the cherry tomatoes, vinegar and olive oil into a bowl.
2. Drizzle the Focaccia and scallions with olive oil.
3. Rub the zucchini with garlic, drizzle with olive oil, and season with salt and pepper.
4. Grill the bread, scallions and zucchinis. Cut them all into bite-sized pieces and place in a mixing bowl, then toss with the tomato mixture.
5. Season with salt, pepper and herb leaves, and sprinkle in feta.

Marinated Pepper Salad

Executive Chef Alicia Jenish
Grand Café

Serves 4

• 6 torpedo onions
• 6 mixed summer peppers
• ¼ cup balsamic vinegar
• 1 cup extra virgin olive oil
• 1 tbsp. fresh marjoram
• Salt, to taste
• Pepper, to taste

1. Cut torpedo onions into quarters and grill until slightly charred, but with a little "crunch." After grilling, cut the onions into 1-inch chunks.
2. At the same time, grill the mixed summer peppers until they are slightly charred and cut them into 1-inch chunks.
3. Combine the peppers with the rest of the ingredients, season with salt and pepper, and serve at room temperature.