French Summer Sandwiches with Zucchini and Olive Tapenade

Name: French Summer Sandwiches with Zucchini and Olive Tapenade
Yield: Serves 4
Cuisine: French
Ingredients: 2 , zucchini, cut in half crosswise, then sliced lengthwise into ¼-inch-thick planks; 5 tablespoons, extra-virgin olive oil; , Salt and pepper; 10 , pitted green olives; 1 tablespoon, minced shallot; 1 tablespoon, lemon juice; 1 , small garlic clove, minced; 1 teaspoon, capers, drained; 1 1/2 ounces (1½ cups), mesclun; 1/3 cup, minced fresh mint; 4 ounces, goat cheese, softened; 1 (24-inch), baguette, cut crosswise into 4 equal lengths and sliced in half lengthwise

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A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

SERVES4

TIME1 hour

French Summer Sandwiches with Zucchini and Olive Tapenade

A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

WHY THIS RECIPE WORKS

For a delicious summer vegetable sandwich, we kept the focus on fresh summer vegetables by pairing tender mesclun with zucchini and mint. We tried simply adding the zucchini to the sandwich without cooking it, but no matter how thinly we sh...

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