Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce.

PEPPER DIP: Halve bell peppers lengthwise; remove stems and seeds. Pick parsley leaves from stems; finely chop leaves. Zest and quarter lemon. Finely chop olives.

BRUSCHETTA: Dice tomatoes into ¼-inch pieces. Peel and finely mince half the garlic.

CANNELLINI DIP: Drain and rinse beans. Peel and finely mince remaining garlic.

Arrange bell peppers, cut sides down, on a baking sheet. Drizzle with olive oil; rub to coat. Season with salt and pepper.

Roast on top rack until deeply browned and softened, 30-35 minutes. (TIP: If bell peppers are browning too quickly, carefully tent with foil.) Carefully transfer to a cutting board to cool.

While bell peppers roast, in a medium bowl, combine tomatoes, basil paste, vinegar, half the minced garlic, a drizzle of olive oil, salt, and pepper. Set aside to marinate, stirring occasionally.

In a small pot, combine beans, half the rosemary, and ½ cup water (all the rosemary and 1 cup water for 4 servings). Bring to a boil, then immediately reduce to a simmer. Cook, stirring occasionally, until fragrant, 2-3 minutes.

Carefully transfer bean mixture and remaining minced garlic to a food processor (or blender). TIP: If you have an immersion blender, use it to puree the beans right in the pot!

Blend, slowly adding 1 TBSP olive oil (2 TBSP for 4) and scraping down the sides as needed, until mostly smooth and no large pieces remain, 60-90 seconds.

Once roasted bell peppers are cool enough to handle, finely mince. Transfer to a second medium bowl.

Stir in parsley, lemon zest, olives, sun-dried tomato paste, a large drizzle of olive oil, a squeeze of lemon juice (big squeeze for 4 servings), salt, and pepper.

Trim and discard root end from lettuce; separate leaves.

Slice each baguette crosswise into 8-10 rounds (you'll have a total of 16-20 rounds; 32-40 rounds for 4 servings); halve each round on a diagonal. Arrange on a second baking sheet (two sheets for 4) and drizzle with olive oil; season with salt and pepper. Toast on middle rack (top and middle racks for 4) until golden brown, 5-10 minutes. (For 4, if bell peppers are still roasting, toast baguette pieces in batches and tent with foil to keep warm.)

To Serve: Divide roasted pepper dip, cannellini dip, bruschetta, lettuce cups, celery, and crostini between serving vessels. Serve family style with remaining lemon wedges on the side.

To Stash: Refrigerate roasted pepper dip, cannellini dip, bruschetta, and remaining lemon wedges in separate airtight containers. Separately wrap lettuce and celery in damp paper towels and refrigerate. Store crostini in an airtight container at room temperature. Enjoy for up to 5 days.