A salad made from roasted vegetables and day-old bread made on a sheet pan: a twist on a traditional Italian panzanella bread salad.
In a large bowl, toss the zucchini, tomatoes, onion, peppers, bread, and olives (if using) along with the olive oil.
Spread the mixture evenly on a large sheet pan. Roast at 350 degrees for 40 minutes, or until zucchini appears to be lightly browning and bread is crusty.
Remove from pan, add salt to taste and garnish with basil. Serve warm or at room temperature. (Best to serve all at once; the bread cubes do not preserve well in the refrigerator.)