Ingredients
4 ciabatta or rustic rolls, sliced in half crosswise
3 cloves garlic, peeled
3 tablespoons extra-virgin olive oil
4 zucchini, cut into 1/4-inch dice
Salt and freshly ground pepper
1 tablespoon coarsely chopped fresh tarragon, plus sprigs for garnish
1 tablespoon chopped fresh flat-leaf parsley
2 tablespoons nonpareil capers
2 teaspoons freshly squeezed lemon juice
Preparation
Grill or toast roll halves until golden. Rub each side with garlic, and set aside.
Heat olive oil in a large skillet over high heat. Add the zucchini, and cook, stirring occasionally, until slightly golden, crunchy, but still bright green, about 8 minutes. Add remaining ingredients, and toss to combine. Divide the mixture among the toasted bread, and serve garnished with tarragon sprigs.
