Tomato-Artichoke Panzella

Name: Tomato-Artichoke Panzella
Ingredients: ½ loaf day-old bread, cubed; 2 tbsp Olive oil; 5 Vine tomatoes, cubed; 4 oz Artichoke hearts (about 5—6), halved; ¼ cup sun-dried tomatoes, chopped; ½ cup roasted red and yellow bell peppers, sliced; 5—6 tbsp Basil, chopped; ¼ cup Olive oil; 4 tbsp Balsamic vinegar; Salt, pepper; a few tbsp Parmesan cheese

www.americasheartland.org

Preheat oven to 375 degrees. Place cubed bread on baking sheet. Drizzle with olive oil and bake until it just starts to brown.

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