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Roasted Vegetable Panzanella

Kelsey Nixon
  • minutes
  • Serves 4 to 6

INGREDIENTS

1/2 cup

Basil, fresh leaves

1

Bell pepper, cut into quarters, orange

1

Garlic clove

8 oz

Heirloom cherry tomatoes

1

Yellow squash

1

Zucchini, small

1/2 tsp

Mustard, whole grain

2

Kosher salt and cracked black pepper

1/2 cup

Olive oil, extra-virgin

1/3 cup

Olive oil

1/2 cup

Red wine vinegar

1

Crust baguettes

8 oz

Mozzarella cheese, fresh