Panzanella Bread Salad

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PREP TIME: 15 minutes
COOKING TIME: 45 minutes
TOTAL TIME: About an hour

INGREDIENTS
2 lbs tomatoes
2 onions garlic
2 big peppers or 5 little ones
2 zucchini
1 eggplant
1/4 cup olive oil
2 tbsp Cy Salt to taste
Balsamic vinegar
1/2 loaf stale bread cut into 1" cubes and toasted, about 3 cups (the best—last night's garlic bread) 
1/4 cup chopped fresh herbs: parsley, basil, rosemary, tarragon or a combination of all four
Black pepper
 

INSTRUCTIONS
Preheat oven to 325.Roughly chop all the veggies and toss them together in a baking pan with olive oil, Cy Salt and balsamic vinegar. Add cayenne pepper for heat. Cook until the veggies break down and most of the liquid cooks off. About 45 minutes. Combine the tomatoes with toasted stale bread cubes, chopped parsley, and chicken or sausage. Sprinkle with black pepper, taste for seasoning, and add more Cy Salt and pepper if you need it.