Spring Vegetable Tartine with White Anchovies

Ingredients

• 1/2 cup extra-virgin olive oil
• 2 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 2 medium zucchini, cut into 1/4-inch thick slices
• 1/2 yellow bell pepper, cut into 1/4-inch thick slices
• 1/2 red onion, cut into 1/4-inch thick slices
• 1/2 cup pitted kalamata olives
• 1 (7-ounce) jar white anchovies, drained and oiled
• 1 loaf country-style bread, cut into 1/2-inch thick slices

Directions

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, whisk together the olive oil, garlic, oregano, red pepper flakes, salt, and pepper.
3. Add the zucchini, bell pepper, and onion to the bowl and toss to combine. Arrange the vegetables in a single layer on a baking sheet lined with parchment paper.
4. Bake for 15 minutes, or until the vegetables are tender and lightly browned.
5. Meanwhile, toast the slices of bread in a toaster or in a preheated oven until golden brown.
6. Remove the vegetables from the oven and let cool slightly. Arrange the vegetables on the toasted bread slices and top with the olives and anchovies.
7. Serve warm or at room temperature.

Interesting Facts

• The tartine originated in France and is a popular open-faced sandwich.
• White anchovies are cured in salt and vinegar and are more delicate than regular anchovies.
• This tartine is a great way to get a variety of spring vegetables in one dish.