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Roasted Pepper and Zucchini Crostini

Yield 8 servings (serving size: 3 crostini)
You also can serve the relish in fresh endive leaves.

Ingredients

  • 4 red bell peppers
  • 2 small zucchini, sliced
  • Cooking spray
  • 2 tablespoons coarsely chopped fresh basil
  • 1 tablespoon extravirgin olive oil
  • 1/2 teaspoon white balsamic vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon crushed red pepper
  • 24 (1/4-inch-thick) slices diagonally cut French bread baguette

Nutrition Information

  • calories 102
  • caloriesfromfat 24 %
  • fat 2.7 g
  • satfat 0.4 g
  • monofat 1.6 g
  • polyfat 0.4 g
  • protein 3.1 g
  • carbohydrate 17.1 g
  • fiber 1.2 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 220 mg
  • calcium 29 mg

How to Make It

  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 12 minutes or until blackened and charred. Place in a zip-top plastic bag, and seal. Let stand 15 minutes. Peel and discard skins.

  3. Place zucchini on a foil-lined baking sheet, and coat with cooking spray. Broil for 5 minutes or until tender and lightly browned. Cool.

  4. Dice roasted peppers and zucchini; combine with basil and remaining ingredients except bread, tossing to coat. Let stand 30 minutes. Spoon 2 tablespoons relish over each bread slice.