Preheat oven to 350 degrees.

Cut ciabatta into bite-size chunks.

Toss ciabatta with 1 tablespoon of olive oil on a sheet pan.

Bake in preheated oven for about 5 minutes, until the bread is crusty.

While the bread is baking, cut the zucchini, tomatoes, and red onion into similar-sized chunks.

Place baked bread into a large bowl.

Place vegetables onto the sheet pan.

Toss vegetables with remaining olive oil, salt, minced garlic, and fresh ground pepper.

Roast the vegetables for about 30 minutes, shaking the pan and mixing up the vegetables 2 or 3 times during the process.

When the vegetables are done, pour them into the bowl with the bread, making sure to get all of the delicious juices off the pan and into the bowl.

Toss everything together for a few minutes to incorporate the flavors.

Serve warm.