Slice the bread into thick slices and soak them in a bowl of cold water.
Slice thinly the onion and sautée for a few minutes in a large pan with a few tablespoons of extra virgin olive oil.
Meanwhile, wash and cube the squash, the aubergine and the courgette.
Add a few sprigs of fresh herbs, I love thyme and mint, and season the vegetables with salt, freshly ground black pepper and a pinch of sumac.
Brown for about 20 minutes, until the vegetables are soft and golden.
Squeeze the bread and crumble it with your hands in a large bowl.
Spoon the vegetables over the bread crumbs, season with good extra virgin olive oil, a good drizzle of apple cider vinegar, a pinch of salt and freshly ground black pepper. Mix the vegetables with your hands to evenly distribute the dressing and let in the refrigerator for a few hours before eating.