zucchini melts — Les Petites Gourmettes

Ingredients

• 6 tablespoons olive oil, divided, plus more for brushing bread
• Salt and freshly ground black pepper
• 2 large zucchini, sliced lengthwise
• 1 pound asparagus, tough ends snapped off
• 1 pound cherry tomatoes, halved or quartered depending on size
• 4 thick slices country bread
• 1 tablespoon red wine or Sherry vinegar
• 1/4 cup torn fresh basil leaves
• 6 ounces Fontina cheese, sliced
• 1 cup cubed fresh mozzarella cheese