Roasted Vegetable Panzanella Salad

For the bread:

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

For the roasted vegetables:

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

For the dressing:

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

Toppings:

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