Roasted Pepper and Zucchini Crostini

You also can serve the relish in fresh endive leaves.

Yield:

8 servings (serving size: 3 crostini)

Recipe from

Nutritional 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

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

Preparation

Preheat broiler.

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.

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

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.

Note:

November 2005