Brush the bread slices on both sides with olive oil, season with salt and pepper. Grill until toasted, about 1 minute per side, then cut or tear into bite-size pieces.
Preparation: In a large stock pot, melt the butter and olive oil over medium heat. Add the onion, carrot and celery and season with salt and pepper. Cook for about 10 minutes until onions are soft and translucent.
Preparation: Coat your squash with olive oil salt and pepper. Roast in a single layer in 375 degree oven for 20 mins. Check at 15 mins, you want to see some browning and caramelizing. Remove from oven, let cool to room temperature.
Preheat oven to 425°F. Add squash, zucchini and asparagus to a sheet tray. Drizzle with olive oil, salt & pepper and roast for about 10 minutes until vegetables are cooked through but not mushy.
