Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      large         baguette -- about 1 pound
   4      medium        tomatoe -- peeled and chopped
   4                    scallions white part and 1 inch green -- finely
                        chopped
   1                    pepper green bell -- about 6 ounces,
                        -- seeded and chopped
   1      tablespoon    drained capers -- optional
   2      tablespoons   finely chopped fresh flat-leaf parsley
   1      tablespoon    chopped fresh mint -- or
   1      teaspoon      crushed dried mint
   1      teaspoon      fresh thyme leaves -- or
     1/4  teaspoon      crushed dried thyme
   1      teaspoon      Dijon mustard
   1      tablespoon    olive oil
   1      clove         garlic -- minced
                        freshly ground pepper -- to taste
   1                    lemon -- juice of

Preparation:

Cut the baguette in half lengthwise and scoop out part of the bread to create a shell. Break the insides into small pieces. Combine with tomatoes, scallions, green pepper, and capers. In a small bowl, whisk together parsley, mint, thyme, pepper, lemon juice, mustard, olive oil, and garlic. Pour over vegetable mixture; toss. Spoon the mixture into bottom half of bread, packing down firmly. Top with other bread half. Press bread halves t ogether and wrap tightly in plastic wrap or aluminum foil. Chill for several hours or overnight. To serve, slice into 6 equal portions for a sandwich or into 12 equal portions for an hors d'oeuvre. (Makes 6 to 12 serving

Nutritional Information:

calories, 266 protein, 9 g carbohydrate, 46 g fat, 6 g (calories from fat, 20 %) dietary fiber, 1 g cholesterol, 0 mg sodium, 641 mg potassium, 329 mg