Mince garlic.

Stem, seed, remove ribs, and cut red bell pepper into 1/2" pieces.

Trim zucchini ends, halve lengthwise, and cut into 1/2" half-moons.

Peel shallot and cut into 1/4" rounds.

Trim and halve Brussels sprouts (quarter if larger than a ping-pong ball).

Zest and halve lemon.

Halve baguettes.

Arrange shallot, red bell pepper, and zucchini on half of prepared baking sheet. Arrange Brussels sprouts and half the garlic (reserve remaining for aioli) on other half.

Drizzle vegetables with 2 tsp. olive oil, 1/4 tsp. salt, and 1/4 tsp. pepper.

Toss halves separately and spread both into a single layer on their half (some overlap is ok).

Roast until vegetables are caramelized and tender, 18-20 minutes.

Squeeze lemon juice (to taste) and sprinkle lemon zest over zucchini-red bell pepper mixture. Set aside.

While vegetables roast, toast baguettes and make aioli.

Heat a medium pan over medium-high heat.

Add 1 tsp. olive oil and baguette halves, cut side down, to hot pan. Working in batches if necessary, toast until golden brown, 2-3 minutes.

Combine mayonnaise, remaining garlic, and a pinch of salt and pepper in a mixing bowl.

Spread aioli on toasted baguette halves and top each with zucchini-red bell pepper mixture. Top each tartine with goat cheese (breaking it up with your hands if needed).

Plate dish as pictured on front of card, garnishing Brussels sprouts with balsamic glaze. Bon appétit!