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Panzanella With Roasted Squash and Tomatoes

Emily Han
  • minutes
  • Serves 4

INGREDIENTS

1 pint

Cherry tomatoes

2 cloves

Garlic

1 tbsp

Rosemary, leaves

1 lb

Summer squash

1 tsp

Dijon mustard

1 tbsp

Lemon juice

7 tbsp

Olive oil, extra virgin

4 cups

Whole-grain bread cubes