Roasted Vegetable Panzanella Salad

For the bread:

• 6 pieces Silver Hills bread cut into cubes
• 2 tbsp olive oil
• salt + pepper as desired
• 2 tbsp. fresh thyme

For the roasted vegetables:

• 1 large carrot cut into cubes or bite-sized chunks
• half a large sweet potato cut into cubes
• 1 large white onion cut into cubes or bite-sized chunks
• 1 acorn squash cut into 1-inch width-sized pieces then into quarters
• 2 medium-sized parsnips cut into cubes or bite-sized chucks
• 4 tbsp. fresh thyme
• season to taste
• 2 tbsp. olive oil
• Juice of one lemon

For the dressing:

• 2 tbsp olive oil
• 2 tbsp apple cider vinegar
• season to taste
• 1 tsp dry thyme
• 1 tsp dry oregano
• 1 tsp basil

Toppings:

• vegan mozzarella
• handful fresh basil rough chop
• handful fresh mint or parsley rough chop