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Panzanella With Roasted Squash And Tomatoes

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Panzanella With Roasted Squash And Tomatoes

Ingredients

  • 1 pound summer squash, cut into 1-inch cubes
  • 1 tablespoon chopped rosemary leaves
  • 7 tablespoons extra virgin olive oil, divided
  • kosher salt
  • freshly ground black pepper
  • 1 pint (about 2 cups) cherry tomatoes
  • 2 cloves garlic, thinly sliced
  • 4 cups (1-inch) whole-grain bread cubes
  • 1/2 sweet red onion, thinly sliced
  • 1 tablespoon lemon juice
  • 1 teaspoon dijon mustard
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