1 pound summer squash, cut into 1-inch cubes
1 tablespoon chopped rosemary leaves
7 tablespoons extra virgin olive oil, divided
Freshly ground black pepper
1 pint (about 2 cups) cherry tomatoes
2 cloves garlic, thinly sliced
4 cups (1-inch) whole-grain bread cubes
1/2 sweet red onion, thinly sliced
1 tablespoon lemon juice
1 teaspoon Dijon mustard
Preheat oven to 375°F.
Toss summer squash, rosemary, 1 tablespoon olive oil, a pinch of salt and a crack of black pepper together in a bowl. Arrange squash in a single layer on a baking sheet and place in oven for 10 minutes.
Meanwhile, toss cherry tomatoes, garlic, 1 tablespoon olive oil, a pinch of salt and a crack of black pepper together in a bowl.
Using a spatula, turn the squash over and then add cherry tomatoes to the pan. Roast until tomatoes just burst, about 20 more minutes.
While vegetables are roasting, heat 2 tablespoons olive oil in a large skillet over medium-low heat. Add bread cubes and a pinch of salt and toss to coat. Cook, turning frequently, until bread is golden and crispy. Remove from heat.
When vegetables are done, remove from pan oven and let cool.
About 20 minutes before serving, combine the remaining 3 tablespoons olive oil, lemon juice, and mustard to make dressing. Toss the roasted vegetables, red onion, bread cubes, and dressing together in a large bowl. Let sit so flavors can combine. Taste and season with additional salt and pepper, if desired.
Related: Weeknight Recipe: Panzanella
(Images: Emily Ho)