1 medium zucchini
1 medium yellow squash
1 red bell pepper
1 sweet onion (a 1015 or Vidalia)
1 baguette (12 ounces)
Marinade:
¾ cup white wine, such as Pinot Grigio
¾ cup water
½ cup olive oil
4 cloves garlic, minced
2 tablespoons fresh basil, or 2 teaspoons dried
1 tablespoon fresh tarragon, or 1 teaspoon dried
1-1/2 teaspoons salt
Spread:
2 tablespoons Veganaise
2 tablespoons Dijon mustard
1-2 teaspoons lemon juice
2 tablespoons minced flat-leaf parsley
Cut zucchini, squash and pepper into short, thin strips. Slice onion, cut slices in half, and separate into half-rings.
Combine all marinade ingredients. Put vegetables in a container with a lid or ziplock bag and pour on marinade. Marinate for an hour or so, turning once or twice.
Prepare grill. Drain vegetables and grill until tender.
Slice baguette lengthwise. Mix spread ingredients and spread on bottom half of baguette. Add vegetables and cut into four servings.
