Sheet Pan Panzella

Ingredients:

• 2 cups sourdough bread, torn into bite-size pieces
• 1 cup cherry tomatoes  
• 1 small red onion, thinly sliced 
• 1 small red bell pepper, thinly sliced  
• 1 small yellow bell pepper, thinly sliced 
• 3 tablespoons plus 1 1/2 teaspoons olive oil 
• Kosher salt and freshly ground black pepper  
• 2 tablespoons red wine vinegar 
• 1 teaspoon honey 
• 1/2 lemon, juiced 
• 1/4 cup kalamata olives, pitted and halved  
• 2 Persian cucumbers or 1/2 English cucumber, diced  
• 2 tablespoons fresh basil leaves, very thinly sliced   
• 2 ounces feta, crumbled 

Instructions:

1. Preheat the oven to 425 degrees F.
2. 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. 
3. 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.  
4. When the veggies are done, scatter the olives, cucumbers and basil leaves on top. Drizzle with the dressing, top with the feta and serve.