Roasted Panzanella Salad

In a 15x10x1-inch baking pan, toss together tomatoes, bread red onion, minced garlic, olive oil, salt and pepper. Roast in a 425°F oven 10 to 15 minutes, or until bread is toasted and tomatoes are tender, stirring halfway through.

Add chopped romaine to pan with tomato mixture and toss gently. Return to oven and roast 2 to 4 minutes more, until lettuce just starts to wilt. To serve, gently toss with red wine vinegar and Parmesan cheese.