Name: Roasted Vegetable & Cannellini Bean Panzanella with Herbed Lemon Vinaigrette
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Italian / Mediterranean
Ingredients: 8 oz (about 226 g) Day-old country bread (or sourdough), cut into 1-inch cubes; 1.5 cups (about 250 g) Cherry tomatoes (halved); 1 medium (about 200 g) Zucchini (cut into 1/2-inch half-moons); 1 medium (about 150 g) Red bell pepper (seeded, cut into 1-inch pieces); 1 small (about 70 g) Red onion (cut into 1/2-inch wedges); 15 oz can (about 240 g drained) Cannellini beans (canned, rinsed and drained); 4 tbsp (60 ml) Extra-virgin olive oil; 2 cloves (about 6 g) Garlic (minced); 2 tbsp (30 ml) Fresh lemon juice; 1 tsp Lemon zest; 1 tbsp (15 ml) Red wine vinegar; 1 tsp (5 g) Dijon mustard; 1/2 cup (about 15 g) Fresh basil leaves (chiffonade); 1/4 cup (about 8 g) Fresh flat-leaf parsley (finely chopped); 1.5 tsp (adjust to taste) Kosher salt; 1/2 tsp Freshly ground black pepper; 1/2 cup (75 g) Optional: crumbled feta; 2 tbsp (about 18 g) Optional: toasted pine nuts

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