Preheat and prep: Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment or a silicone mat for easier cleanup. High heat will quickly roast vegetables and create char on tomatoes and peppers, which concentrates their sweetness and adds depth of flavor.

Toss the vegetables: In a large bowl, combine the halved cherry tomatoes, zucchini half-moons, red pepper pieces, and red onion wedges. Add 2 tablespoons of the olive oil, 1/2 teaspoon of the kosher salt, and a few grinds of black pepper. Toss to coat. A light coating of oil prevents sticking and promotes even browning; seasoning early allows salt to begin drawing moisture and concentrating flavor.

Roast the vegetables: Spread the vegetables in a single layer on the sheet pan, leaving space between pieces (crowding causes steaming). Roast for 18–22 minutes, flipping once halfway through, until the peppers and zucchini are browned in spots and the tomatoes are blistered and collapsing. Roasting caramelizes natural sugars and softens the veg, creating contrast with the chewy bread.

Toast the bread: While the vegetables roast, toss the bread cubes with the remaining 2 tablespoons olive oil and 1/2 teaspoon kosher salt. Spread on a second sheet pan in a single layer and toast in the oven for 10–12 minutes (or until golden and crisp), stirring once. Toasting dries the bread so it will soak up vinaigrette without turning mushy — the key to good panzanella texture.

Warm the beans and bloom the garlic: In a small skillet over medium heat, warm 1 teaspoon olive oil. Add the minced garlic and sauté 20–30 seconds until fragrant but not browned — this blooms the garlic’s oils and mellows sharpness. Add the rinsed and drained cannellini beans and warm gently for 2–3 minutes, seasoning with a pinch of salt. Warming the beans brings them up to temperature so they don’t cool the salad and helps them absorb a little dressing flavor.

Make the herbed lemon vinaigrette: In a small bowl or jar, combine lemon juice, lemon zest, red wine vinegar, Dijon mustard, and about 3 tablespoons of the olive oil. Whisk (or shake) vigorously until emulsified, then season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Taste and adjust acidity or oil — the vinaigrette should be bright and lively to balance the richness of the bread and beans. If it tastes flat, add another teaspoon of vinegar or a pinch of salt.

Assemble the panzanella: In a large serving bowl, combine the toasted bread cubes, roasted vegetables (including any pan juices for flavor), and warmed cannellini beans. Pour about two-thirds of the vinaigrette over the salad and toss gently to combine. The idea is to coat enough so the bread absorbs some but doesn’t disintegrate — you can add more vinaigrette after resting.

Finish with herbs and rest: Fold in the chopped basil and parsley, and if using, crumble the feta and scatter toasted pine nuts on top. Let the panzanella rest 8–10 minutes at room temperature so the bread can absorb the dressing and roasted veg juices — resting melds flavors and improves texture.

Adjust and serve: Taste and adjust seasoning with more salt, pepper, or a squeeze of lemon if needed. Serve warm or at room temperature. Panzanella is best the same day, but leftovers keep 1–2 days refrigerated; bring to room temperature and refresh with a splash of olive oil before serving.