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 250ºF (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

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