Snack Dinner Dip Trio

Arrange bell peppers, cut sides down, on a baking sheet. Drizzle with olive oil; rub to coat. Season with salt and pepper.

Roast on top rack until deeply browned and softened, 30-35 minutes. (TIP: If bell peppers are browning too quickly, carefully tent with foil.) Carefully transfer to a cutting board to cool.

While bell peppers roast, in a medium bowl, combine tomatoes, basil paste, vinegar, half the minced garlic, a drizzle of olive oil, salt, and pepper. Set aside to marinate, stirring occasionally.

In a small pot, combine beans, half the rosemary, and ½ cup water (all the rosemary and 1 cup water for 4 servings). Bring to a boil, then immediately reduce to a simmer. Cook, stirring occasionally, until fragrant, 2-3 minutes.

Carefully transfer bean mixture and remaining minced garlic to a food processor (or blender). TIP: If you have an immersion blender, use it to puree the beans right in the pot!

Blend, slowly adding 1 TBSP olive oil (2 TBSP for 4) and scraping down the sides as needed, until mostly smooth and no large pieces remain, 60-90 seconds.

Once roasted bell peppers are cool enough to handle, finely mince. Transfer to a second medium bowl.

Stir in parsley, lemon zest, olives, sun-dried tomato paste, a large drizzle of olive oil, a squeeze of lemon juice (big squeeze for 4 servings), salt, and pepper.

Trim and discard root end from lettuce; separate leaves.

Slice each baguette crosswise into 8-10 rounds (you'll have a total of 16-20 rounds; 32-40 rounds for 4 servings); halve each round on a diagonal. Arrange on a second baking sheet (two sheets for 4) and drizzle with olive oil; season with salt and pepper. Toast on middle rack (top and middle racks for 4) until golden brown, 5-10 minutes. (For 4, if bell peppers are still roasting, toast baguette pieces in batches and tent with foil to keep warm.)