Add the vinaigrette, diced baguette, capers, and a drizzle of olive oil. Toss to combine. Taste, then season with salt and pepper if desired.

In a separate bowl, whisk together the vinegar, oregano, and mayonnaise; season with salt and pepper.

Medium dice the baguette. Roughly chop the roasted vegetables. Transfer to the reserved bowl.

When cool enough to handle, vigorously rub the cut sides of the toasted baguette with the whole garlic clove; discard the clove.

Transfer to a cutting board.

Carefully remove the baguette from the oven and transfer to a cutting board. Return the vegetables to the oven.

Place in oven.

Place an oven rack in the center of the oven, then set temperature to 450°F.

Drizzle the baguette with olive oil and season with salt and pepper.

Reserving the bowl, transfer to a sheet pan and arrange in an even layer on one side. Place the halved baguette, cut side up, on the other side.

To the bowl of prepared vegetables, add a drizzle of olive oil; season with salt and pepper. Toss to coat.

In a large bowl, combine the ingredients.