Here’s a twist on the Italian bread salad, panzanella, that’s perfect for transitioning your meals from winter to spring. The veggies get roasted on a sheet pan until soft, sweet and slightly charred, then tossed in a bright, tart vinaigrette and showered with fresh cucumbers, basil and briny feta. The warm and cold ingredients offer a nice contrast, and with everything cooked and served on a single sheet pan, cleanup is super easy.
Place the bread, tomatoes, onions and red bell peppers and yellow bell peppers on a sheet pan, drizzle with 3 tablespoons of the olive oil and toss to coat. Season with salt and pepper to taste. Bake until the veggies are shriveled and just start to blister a little, about 20 minutes.
Meanwhile, make the dressing. Combine the vinegar, honey, lemon juice, remaining 1 1/2 teaspoons oil and salt and pepper to taste in a jar, cover tightly and shake until emulsified.
When the veggies are done, scatter the olives, cucumbers and basil leaves on top. Drizzle with the dressing, top with the feta and serve.