One of my favorite summer salads is a panzanella, a rustic bread salad.  It’s filling but made with the simple goodness of summer’s bounty.  The other week I couldn’t decide exactly what I wanted for dinner— a cold gazpacho, hot roasted vegetables— I was torn.  A roasted vegetable panzanella seemed like the perfect solution, mixing hot and cold favorites.

I started by drizzling some red onion, green bell pepper, and yellow squash with olive oil, salt and pepper, and roasting them in the oven at 425.

I picked up a fresh loaf of Italian bread at Metropolitan Bakery and, after spreading a few pieces with salty butter for my own pre-dinner snack, toasted the bread and tore it up into pieces a little bigger than the veggies.  I threw the roasted vegetables and bread into a big bowl with tomatoes, avocado, feta cheese, and fresh Italian parsley.  I then drizzled some olive oil, fresh lemon juice, salt and pepper on top and tossed it all together.

The flavors were so fresh and light— the perfect meal on a hot summer day.