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RECIPES

Vegetable Panzanella

4 to 5 cups DLM Classic Italian Bread, torn
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

Tear bread into bite-size 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 bread 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

Per serving: 317 calories; 23g total fat; 3g saturated fat; 8mg cholesterol; 747mg sodium; 24g total carbohydrates; 3g dietary fiber; 4g protein;

Allergy Warning: Contains Wheat

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