Roasted Pepper and Zucchini Crostini

Roasted Pepper and Zucchini Crostini

You also can serve the relish in fresh endive leaves.

Cooking Light NOVEMBER 2005

  • Yield: 8 servings (serving size: 3 crostini)


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 102
  • Calories from fat: 24%
  • Fat: 2.7g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 0.4g
  • Protein: 3.1g
  • Carbohydrate: 17.1g
  • Fiber: 1.2g
  • Cholesterol: 0.0mg
  • Iron: 1mg
  • Sodium: 220mg
  • Calcium: 29mg

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Roasted Pepper and Zucchini Crostini Recipe