Recipe: Panzanella With Roasted Squash and Tomatoes

2011_07_27-panzanella1

Course Salads

Ingredients in this Recipe

1 pint (about 2 cups) cherry tomatoes
1 pound summer squash, cut into 1 inch cubes
1 tablespoon chopped rosemary leaves
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1/2 sweet red onion, thinly sliced
2 cloves garlic, thinly sliced
4 cups (1 inch) whole grain bread cubes
7 tablespoons extra virgin olive oil, divided
Freshly ground black pepper
Kosher salt

Recipe Preparation

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