Summer Vegetable Croustade

• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/2 large red onion, medium dice
• 1 each red or yellow bell pepper, medium dice
• 1 each zucchini squash, medium dice
• 3 cups baby spinach leaves
• 2 each vine-ripened tomatoes, medium dice
• 1 cup brie, medium dice
• 1/4 cup basil chiffonade
• 1/4 cup mayonnaise
• 1 french baguette, cut into 4 equal pieces

1. In a large skillet, add olive oil and garlic. Saute until aromatic. Add onions and peppers. Saute until just beginning to soften. Remove from pan and set aside to cool. In the same pan, add zucchini. Season with salt and pepper. Saute until just beggining to soften. Add spinach leaves tossing with zucchini to wilt. When spinach begins to wilt, add tomatoes, season again with S & P, toss twice and remove from heat. Cool all ingredients. Remove the centers from the baguette pieces to create a tunnel to stuff with the veggie mixture. When all ingredients have cooled, stir in brie, basil and mayonnaise. Season to taste with S & P. Either use a spoon or your hands and fill each piece of baguette with vegetable mixture. Stuff it in good and tight. Wipe off any excess mixture, cover all with plastic wrap and refrigerate until ready to grill. Grill over medium heat until insides are warm, cheese has melted and bread is toasty. Tastes great served with a mixed green salad.

olive oil, garlic, red onion, red, zucchini, baby spinach, tomatoes, brie, basil chiffonade, mayonnaise, french baguette

Taken from www.epicurious.com/recipes/member/views/summer-vegetable-croustade-1202652 (may not work)