INGREDIENTS
1
Garlic clove, small
1
Iceberg lettuce
1 1/2 tsp
Mint
1
Shallot, small
1/2 cup
Sun-dried tomatoes, oil-packed
1/2 tsp
Thyme, fresh leaves
1
Zucchini, medium
1 dash
Hot sauce
1/2 cup
Kalamata olives, pitted
8 oz
roasted red peppers, roasted
1
Kosher salt and freshly ground pepper
1
Olive oil, Extra-virgin
1 tbsp
Vegetable oil
1
Long soft baguette
1/4 cup
Goat cheese, soft fresh
1/4 cup
Heavy cream