Oven Roasted Zucchini Panzanella

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   1. Pre-heat oven to 350 degrees.

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   2. Cut ciabatta into bite-size chunks. Toss in 1 tablespoon of olive oil on a sheet pan and bake in oven for about 5 minutes, until the bread is crusty.

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   3. While the bread is in the oven, cut the zucchini, tomatoes, and onion into similar-sized chunks.

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   4. Place bread into a large bowl and put vegetables onto the sheet pan. Toss in remaining olive oil, salt, garlic and pepper.

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   5. Roast the vegetables for about 30 minutes, shaking the pan and mixing up the vegetables 2 or 3 times during the process.

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   6. When the vegetables are done, pour into the bowl with the bread, making sure to get all of the delicious juices off the pan and into the bowl. Toss everything together for a few minutes to incorporate the flavors, and serve warm.

* Per serving · 4 servings · Values may vary.