Mushroom Ciabatta Panzanella | Bella Sun Luci

Ingredients

• 1 long ciabatta bread loaf, or several small ciabatta breads, hollowed out carefully with a knife, trying to keep the inside part intact because you’ll be making croutons with these.
• 6 roma (or other medium size) tomatoes, quartered, inside cut away with a knife and discarded, outside tomato part cut into large bite size pieces and set aside.
• ½ pound sliced mushrooms
• 1 oz (2 TB) Bella Sun Luci Extra Virgin Olive Oil
• 1 oz more of the olive oil for the dressing
• ½ oz more (1 TB) olive oil for the croutons and loaf
• 1 large green zucchini, quartered lengthwise, center seeds removed by slicing out the center lengthwise.
• 1 large fancy yellow squash, quartered lengthwise, center seeds removed by slicing out the center lengthwise.
• 1 small red onion, halved the sliced very thinly into half moons
• 8 oz ciliegine mozzarella (or any fresh mozzarella in water, cut into large bite size pieces)
• 2 teaspoon red wine vinegar
• Juice of ¼ lemon
• 1 teaspoon dijon (or other brown/artisan made) mustard
• Salt and fresh cracked black pepper to taste for both the veggie mix and the dressing