Creamy Dill Panzanella

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

By Carrian Cheney

September 23, 2013

Ingredients

tablespoons olive oil

loaves day-old baked Pillsbury™ refrigerated crusty French loaf, chopped

large any color bell peppers, chopped

medium zucchini, chopped

1/2

large onion, sliced

tomatoes, chopped

2/3

cup your favorite creamy dill dressing

Salt and pepper

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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.

The best part about a summer salad is you have a whole season of fresh vegetables to choose from. Save on your grocery bill by buying whatever is in season that week and mix up the veggies accordingly.
Day-old bread will create perfectly crusty croutons with little cracks and crevices that will hold the dressing. Bake up an extra loaf or two for dinner one night and use it for croutons later in the week.