Gluten Free Panzanella Salad

• Olive oil
• 2 - 3 gluten free rolls or ciabatta
• 3 bell peppers, sliced
• 2 medium zucchinis, chopped
• 2 medium tomatoes, diced
• Salt and pepper
• Fresh basil, chopped

Dressing

• Juice of 2 lemons
• 2 Tbsp. olive oil
• 2 Tbsp. orange juice
• 1 clove of garlic, minced
• 1/2 - 1 tsp. dried oregano
• Salt and pepper

1. If desired, lightly sauté the peppers and zucchini, for 3-5 minutes with 2-3 Tbsp. of olive oil. You can also use raw veggies. Season with salt and pepper.
2. Brush the bread with olive oil. Then, cut into chunks and low broil for 4-5 minutes, until browned.
3. Meanwhile in a large mixing bowl, add the peppers, zucchini, and tomatoes. Stir until combined,
4. In a mason jar or small bowl, shake or whisk the lemon juice, olive oil, orange juice, garlic, oregano, salt, and pepper. Pour over the salad and toss until coated. I like to add the bread cubes shortly before serving, otherwise they will become too soggy. Garnish with chopped basil.