Vegetable Panzanella Gluten Free

4 to 5 cups gluten free bread
3 to 4 Tbsp Vera Jane's Extra-Virgin Olive Oil
1½ tsp kosher salt
1 cucumber, peeled and cubed
1 zucchini, cubed
1 yellow squash, cubed
1 bell pepper, diced large
1/2 large red onion, thinly sliced
6 medium tomatoes, each cut into chunks
4 Tbsp fresh basil, chopped
1/2 to 3/4 cup Garlic Expressions Vinaigrette
Salt and pepper to taste

Dice bread into half-inch pieces, drizzle with olive oil and toss in salt. Spread bread on baking sheet and bake for 10 minutes at 250°F (or until just crunchy). Combine cucumber, zucchini, squash, bell pepper, red onion, tomatoes, basil, and bun pieces in a large bowl. Drizzle with vinaigrette. Season with salt and pepper and toss gently.

Makes 6 — 8 servings
Prep Time: 10 Minutes
Cook Time: 10 Minutes