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Cook Time: 0 min

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Ingredients

For 12 Servings

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2 yellow bell peppers
2 red bell peppers
1/4 cup pitted kalamata olives, chopped
2 tbsp chopped fresh flat-leaf parsley
3 tbsp capers, chopped
4 tsp extravirgin olive oil
1 tbsp fresh lemon juice
1/8 tsp crushed red pepper
1/8 tsp salt
1/8 tsp freshly ground black pepper
1 garlic clove, minced
24 (1/2-inch- thick) slices diagonally cut french bread baguette, toasted

Directions

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1 Preheat broiler.
2 Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 20 minutes. Peel and chop.
3 Combine bell peppers, olives, and next 8 ingredients (through garlic) in a medium bowl. Serve with bread.

Directions

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1. Preheat broiler.

2. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 20 minutes. Peel and chop.

3. Combine bell peppers, olives, and next 8 ingredients (through garlic) in a medium bowl. Serve with bread.

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