A Panzanella

Never cry over stale bread.  And for goodness sake, never throw it out.

Cube it, fry it and toss it with your favorite veggies and dressing, and viola - Panzanella.  While I might not have ever thought of this on my own, the Italians understood about dipping bread in salad dressing - so they figured, why not just make it part of the salad?  Arugula gives this version a spicy edge, and marinated red onion a zing.  Toss in whatever roasted veggies you like.

1/2 red Bermuda onion, sliced

1/4 cup rice vinegar
1/4 water

2 medium zucchini, sliced
1 orange pepper, sliced
1 Tbsp olive oil

1/2 loaf unsliced Italian bread, cubed
2 Tbsp butter
1 Tbsp olive oil
1 lb cherry or grape tomatoes, quartered
2 cups arugula

Dressing:
1 clove garlic, crushed through a press
2 Tbsp Balsamic vinegar
3 Tbsp olive oil

Preheat oven to 425F. Soak the onions in the vinegar and water as you prepare the rest of the salad.

Toss the zucchini and pepper with the oil and tip onto a rimmed baking sheet. Roast the veggies in the oven for about 20-30 minutes, turning once, to brown and caramelize them nicely.

Meanwhile, toast the bread in a wok or very large skillet, in the butter and oil. Toss the bread often, over medium heat. Watch carefully to allow cubes to brown nicely.

This should take about 15 minutes. Turn cubes into a large mixing bowl.

Toss the tomatoes and arugula with the bread cubes. Whisk together the dressing ingredients and toss with the bread cube mixture. Fold in the roasted veggies. Turn the bread mixture into a serving bowl. Drain the onions and sprinkle over the bread salad.

Serves 4.