We used rosemary sourdough bread (fresh from the store, no need for it to be stale) which added a ton of flavor. We also took the liberty of setting out some feta cheese to top it off.
Note: Give yourself plenty of time--the finished bread and veggies need 30 minutes to marinate together before serving.
3 cups Sourdough Bread, cut into 1″ cubes (try rosemary)
3 tbsp Olive Oil
1 clove Garlic, finely chopped
1 Yellow Squash, sliced on a diagonal
2 Bell Peppers, seeded and cut into 1″ squares
6-8 Cherry Tomatoes cut in half
1/2 Red Onion, cut in 1″ squares
6-8 Fresh Basil leaves, cut in strips
3/4 cup Feta Cheese, crumbled (optional)
3 tbsp Olive Oil
1 tbsp Red Wine Vinegar
1 tsp Dijon Mustard
Salt and Pepper to taste
Preheat oven to 350*. On a baking sheet, spread the chopped garlic, onion, squash, peppers and tomatoes and coat with one tablespoon olive oil (no need to overdo it on the oil). Roast for 15-18 minutes, stirring once, until just starting to soften and release juices.
In a large frying pan, heat the remaining two tablespoons of oil. Toss in the bread cubes and season lightly with salt and pepper. Cook over medium heat, stirring frequently until the cubes are crusty and slightly browned. Remove from heat and set aside to cool.
To make vinaigrette dressing, firmly whisk together all ingredients until blended. Season with salt and pepper.
In a serving bowl, toss together the bread cubes and vegetables. Pour dressing over the bread and vegetable mixture and then set aside for thirty minutes to let it absorb the flavors. Before serving, stir in strips of fresh basil, and set out feta for diners to sprinkle on if desired.