Grilled Corn Panzanella

Panzanella, the Tuscan bread salad of bread, tomatoes, oil, vinegar and basil, is peak summer cooking, but this grilled, produce-heavy rendition might be even more so. The dish is best in the summer when tomatoes are at their juiciest, which is exactly when you don’t want to turn on the oven to toast bread. But dry bread is the key to the salad’s deliciousness because it soaks up the tomato juices and vinaigrette for a mix of crisp and soft bites. So head outside to the grill: Charring the bread brings a smoky edge to the tomatoes, corn and cucumbers. Add mozzarella for creaminess, or make the salad vegan by replacing the mozzarella with white beans.

Makes: 4 to 6 servings (12 cups)

Total time: 50 minutes

1/2 cup extra-virgin olive oil, plus more for greasing

2 tablespoons red wine vinegar

8 ounces fresh mozzarella, torn into roughly 1-inch pieces

1 1/2 pounds ripe tomatoes, cut into roughly 1-inch pieces, or 2 pints cherry tomatoes, halved

2 Persian or mini seedless cucumbers, cut 1/4-inch thick

1 shallot, thinly sliced

Salt and black pepper

1 (12-ounce) loaf sourdough or rustic bread, sliced 1-inch thick

3 ears of corn, shucked

20 basil leaves, torn if large

1. Heat the grill to medium-high. In a very large bowl, stir together the oil, vinegar and mozzarella. Place a large colander or sieve on top of the mozzarella mixture. Add the tomatoes, cucumbers and shallot to the colander and season generously with salt, about 1 teaspoon Diamond Crystal or 1/2 teaspoon fine sea salt. Stir to coat. Set aside to allow the tomato and cucumber juices to form a vinaigrette with the oil and vinegar beneath.

2. On a sheet pan, brush the bread and corn all over with oil. Season with salt and pepper. Head outside with the sheet pan and tongs.

3. Grill the corn, turning occasionally, until browned in spots, 10 to 12 minutes. Grill the bread until crisp and charred in spots, 1 to 3 minutes per side. (Watch closely; bread likes to burn.) Return ingredients to the sheet pan as they finish, then head back inside.

4. Shake the colander of tomatoes and cucumbers to get all the juices in the bowl, then set colander aside in sink. Tear bread into 1-inch pieces and cut kernels off the cobs. To bowl of mozzarella, add bread, corn, tomatoes, cucumbers, shallots and basil and toss to combine. Season to taste with salt and pepper. Serve right away or let sit, stirring occasionally, for up to 30 minutes.

Corn Grits With Charred Peppers and Broccoli

For a cozy and produce-packed dinner, top cheesy, corn-studded grits with grilled peppers and broccoli. To pull it off without racing between the outdoor grill and the indoor stove, build a two-zone grill — with one side heated, one not — and think of the unheated side as a back burner. Its gentle heat will gradually cook the grits while the vegetables soften and char over the flames. A squeeze of grilled lemon lifts the smoky flavors, but feel free to also add chopped parsley or basil, or a shake of hot sauce for spice. For pot recommendations, see note.

Makes: 4 servings

Total time: 1 hour

2 bell peppers, seeds removed and cut into 1-inch strips

1 head broccoli, cut through the stem into thin, long spears

3 tablespoons olive oil, plus more for greasing

Salt and black pepper

2 1/2 cups whole milk

1 cup quick-cooking grits

1 cup fresh or frozen, unthawed corn kernels

1/2 lemon, seeds removed

1 cup (4 ounces) grated sharp cheddar

1 garlic clove, finely chopped or grated

1. Prepare a charcoal or gas grill for two-zone cooking over medium-high heat. (For a charcoal grill, pour the coals on one side. For a gas grill, leave one burner off.)

2. In a large bowl, toss the peppers, broccoli and oil until coated. Season with salt and pepper. Into a medium, oven-safe saucepan, pour the milk, 2 1/2 cups of water and a big pinch of salt. On the stovetop, bring the milk mixture to a simmer over medium-high, then gradually stir in the grits and corn. (You can do this over the grill’s flame; it will just take longer.) Bring the saucepan, vegetables, lemon, spoon, tongs and potholders to the grill. (A sheet pan makes a sturdy tray.)

3. Transfer saucepan to unheated part of the grill. Stir occasionally while the vegetables cook. Grill the peppers and broccoli over the flame (direct heat), turning occasionally, until the peppers are soft and wrinkled and the broccoli is crisp-tender, 8 to 12 minutes. If using a gas grill, cover the grill. As they finish, return them to the bowl. Grill the cut side of the lemon until charred, 1 to 3 minutes. Head back inside with the grits, vegetables and lemon.

4. Stir the cheddar into the grits. Season to taste with the salt and pepper. If the grits are thick, thin with water until desired consistency. Add the garlic to the peppers and broccoli and squeeze the lemon over top. Toss to coat, then season to taste with salt and pepper. Serve the grits topped with the vegetables.

Note: A cast-iron, carbon steel or other oven-safe pot can withstand the grill’s heat; if you’re using a light-colored vessel, like stainless steel, wrap the bottom with foil to avoid smoke stains.