Dip: To prepare Tuscan Olive Garlic Dip, combine ¼ cup pesto with ¼ cup mayonnaise and place in refrigerate to allow flavors to combine. For best flavor, refrigerate overnight.

Crostini: Preheat grill to medium-high heat. Brush each French baguette slice with TFM olive oil and place on grill. Remove when bread begins to brown and display on platter with dip and vegetables.

Vegetables: Preheat grill to medium-high heat. Place all vegetables into a well-oiled grill basket and place on grill. Cook vegetables until they begin to brown on the edges. Remove from heat and arrange on serving tray. Drizzle with TFM Extra Virgin Olive Oil and balsamic vinegar and season with salt and pepper to taste. Serve with bread and dip and enjoy!