1/4 cup chopped shallots
1 tablespoon fresh lemon juice
3 tablespoons drained capers
Arrange baguette slices in an even layer on a baking sheet. Broil 1 minute or until toasted. Cool completely on baking sheet.
For Roasted Vegetables:
Preheat oven to 375°.
Place tomatoes and zucchini in a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with black pepper. Bake at 375° for 30 minutes or until browned, stirring occasionally. Chop zucchini and tomatoes; add shallots. Cover and keep warm.
While vegetable roast, combine juice, salt, garlic, and anchovies in a small food processor; process 30 seconds or until mixture forms a paste. Add oil; pulse 10 times or until combined. Spoon mixture into a small saucepan; bring to a simmer over medium-high heat. Remove from heat; stir in parsley and capers.
To Serve, arrange baguette slices on serving platter. Drizzle each slice with about 1/2 teaspoon oil mixture, and top with about 1 tablespoon vegetables. Serve immediately.