Summer Vegetable Panzanella

Ingredients

• 6 cups cubed & lightly toasted bread
• 1 can or jar drained and biased cut hearts of palm
• 3 medium tomatoes, seeded and cut into chunks
• 1 large zucchini, sliced then quartered
• 2 medium yellow squash, sliced then quartered
• 1/3 cup toasted pine nuts
• 1 small red onion, cut into 1/2 inch rings then quartered
• 1 ear of yellow or white corn, raw kernels removed
• 1/2 fresh basil, roughly chopped or torn
• 1 clove garlic, chopped
• EVOO, sea salt, and fresh ground black pepper, to taste

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