Creamy Dill Panzanella

We know what we're going to do with extra bread and fresh summer produce.

  • prep time 20 min
  • total time 20 min
  • ingredients 8
  • servings 8


tablespoons olive oil
loaves day-old baked Pillsbury™ refrigerated crusty French loaf, chopped
large any color bell peppers, chopped
medium zucchini, chopped
large onion, sliced
tomatoes, chopped
cup your favorite creamy dill dressing
Salt and pepper
  • 1 In 10- to 12-inch skillet, heat 4 tablespoons of the oil over medium heat. Arrange bread pieces in single layer in skillet (you will have to do a few batches). Cook until golden; turn and cook again. Repeat with remaining bread. Remove from skillet; cool.
  • 2 In same skillet, heat remaining tablespoon oil over medium heat. Add bell peppers, zucchini and onion; cook 3 to 6 minutes or until tender. Cool.
  • 3 In very large bowl, place bread, cooked vegetables, tomatoes and dressing; add salt and pepper to taste. Toss; serve immediately.
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