- Place oil in a medium-sized pot and set over medium heat. Add zucchini, onion, bell pepper and garlic and cook 3 to 4 minutes. Mix in tomatoes and cook 4 to 5 minutes more, or until tomatoes start to soften.
- Remove from heat and mix in pesto, olives, salt and pepper. Cool to room temperature and then refrigerate until ready to serve (antipasto can be made a day in advance). When ready to serve, set a bowl of the antipasto on a board with the cheese and sliced baguette.
Note: Diced in this recipe means to cut into 1/8" to 1/4" cubes.