Roasted Panzanella Primavera with Turkey

Preheat the oven to 250 degrees F (120 degrees C). Slice or tear bread into 2 1/2-inch cubes and spread in a single layer on a baking sheet.

Bake in the preheated oven until just golden, 8 to 10 minutes. Remove from the oven and let cool in a dry place. Raise temperature in oven to 400 degrees F (200 degrees C).

Toss tomatoes, asparagus, bell pepper, and onion with 1/3 cup balsamic vinaigrette in a large bowl. Spread vegetables on a baking sheet.

Roast veggies in the preheated oven until tender, about 35 minutes.

Toss bread, veggies and their juices, leftover turkey, basil, 1/4 cup vinaigrette, garlic, salt, and pepper together on a large serving platter. Top with goat cheese and pine nuts right before serving.