Roasted Vegetable & White Bean Panzanella

Ingredients

Quantities are for 4 servings.

• 1 loaf Crusty bread (day-old is best)
• 2 each Zucchini
• 2 each Red bell peppers
• 1 each Red onion
• 1 pint Cherry tomatoes
• 2 cans (15 oz) Cannellini beans, canned
• 4 tbsp Olive oil
• 2 tbsp Red wine vinegar
• 2 cloves Garlic
• 1 package Fresh basil
• 1/2 cup Parmesan cheese, shaved

Instructions

1. Heat the oven to 425°F. Tear the bread into 1-inch chunks and toss with 1 tablespoon olive oil on a sheet pan. Toast 8-10 minutes, until golden and crisp. Set aside.
2. Cut the zucchini and bell peppers into 1-inch pieces and the onion into wedges. Toss with 2 tablespoons olive oil, salt, and pepper on a second sheet pan.
3. Roast the vegetables 20-25 minutes, adding the whole cherry tomatoes for the last 10 minutes, until everything is tender and lightly charred at the edges.
4. Drain and rinse the cannellini beans. In a large bowl, whisk together the remaining 1 tablespoon olive oil, red wine vinegar, minced garlic, salt, and pepper.
5. Add the roasted vegetables, beans, toasted bread, and torn basil leaves to the bowl and toss gently to combine, letting the bread soak up the dressing and pan juices.
6. Top with shaved Parmesan and serve warm or at room temperature.