Roasted Winter Vegetable Panzanella

Ingredients

• 3/4 pound Brussels sprouts (about 3 cups), halved
• 1 red onion, sliced
• 3 carrots, cut into medallions
• 1 bulb fennel, tops removed and sliced
• 1/4 cup DeLallo Pure Olive Oil
• 1 pound Talonica bread (or hard crusty Italian bread), cubed
• Panzanella Dressing:
• 1/2 cup DeLallo Extra Virgin Olive Oil
• 1/4 cup DeLallo Golden Sweet Balsamic-Style Vinegar
• 2 cloves garlic, finely chopped
• 1 teaspoon chopped fresh oregano
• 1/2 teaspoon DeLallo Dijon Mustard
• 1/2 teaspoon DeLallo Sea Salt Grinder
• 1/2 teaspoon ground black pepper