Roasted Tricolored Peppers With Crostini |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 10 |
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Please allow 2 hours for the topping to chill. From Cooking Light (June 2005) Ingredients:
1 large red bell pepper |
1 large yellow bell pepper |
1 large orange bell pepper |
1/2 cup red onion, chopped |
1/4 cup fresh basil, thinly sliced |
2 tablespoons chopped fresh cilantro |
2 tablespoons white wine vinegar |
1 tablespoon olive oil |
1 1/2 teaspoons sugar |
1/4 teaspoon fresh ground black pepper |
20 slices diagonally cut french baguettes (1/4 inch thick) |
Directions:
1. Preheat broiler.
2. Cut bell peppers in half lengthwise; discard seeds and membranes.
3. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand.
4. Broil 15 minutes or until blackened.
5. Place in a zip-top plastic bag; seal.
6. Let stand 15 minutes.
7. Peel and finely chop.
8. Combine bell pepper, onion, basil, and cilantro in a medium bowl.
9. Combine vinegar, oil, sugar, and black pepper in a small bowl, stirring with a whisk.
10. Pour vinegar mixture over bell pepper mixture, tossing to coat.
11. Cover and chill 2 hours.
12. Serve with bread slices.
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