Bagna Cauda Bruschetta

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1 (8-ounce) baguette, sliced crosswise into 24 pieces

1 medium zucchini

1 medium red bell pepper, quartered

Cooking spray

1 tablespoon fresh lemon juice

1/4 teaspoon salt

5 garlic cloves, minced

3 canned anchovy fillets, rinsed and minced

1/4 cup extravirgin olive oil

2 tablespoons chopped fresh flat-leaf parsley

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