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Roasted Tricolored Peppers with Crostini

Photo: Jan Smith
Yield 10 servings (serving size: 1/4 cup bell pepper mixture and 2 bread slices)
"I was having friends over and wanted to make a crostini appetizer with fresh tomatoes. Then I saw the supermarket's colorful bell peppers--they were beautiful, and I knew if I roasted them they would make a perfect substitute." -Susan Stewart, Plainview, NY

Ingredients

  • 1 large red bell pepper
  • 1 large yellow bell pepper
  • 1 large orange bell pepper
  • 1/2 cup chopped red onion
  • 1/4 cup thinly sliced fresh basil
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons white wine vinegar
  • 1 tablespoon extravirgin olive oil
  • 1 1/2 teaspoons sugar
  • 1/4 teaspoon freshly ground black pepper
  • 20 (1/4-inch-thick) slices diagonally cut French bread baguette

Nutrition Information

  • calories 215
  • caloriesfromfat 14 %
  • fat 3.4 g
  • satfat 0.6 g
  • monofat 1.8 g
  • polyfat 0.7 g
  • protein 6.2 g
  • carbohydrate 40 g
  • fiber 2.4 g
  • cholesterol 0.0 mg
  • iron 1.9 mg
  • sodium 387 mg
  • calcium 57 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 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and finely chop.

  3. Combine bell pepper, onion, basil, and cilantro in a medium bowl. Combine vinegar, oil, sugar, and black pepper in a small bowl, stirring with a whisk. Pour vinegar mixture over bell pepper mixture, tossing to coat. Cover and chill 2 hours. Serve with bread slices.