Roasted Tricolored Peppers with Crostini

Roasted Tricolored Peppers with Crostini Recipe
Photo: Jan Smith
"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

Yield:

10 servings (serving size: 1/4 cup bell pepper mixture and 2 bread slices)

Recipe from

Nutritional 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

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

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 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and finely chop.

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.

Note:

Susan Stewart, Plainview, New York,

June 2005
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