I love the combination of the roasted peppers and the vinegar. I subbed red wine vinegar. My only complaint is that the peppers were sort of limp after being roasted and that it doesn't last very long, but still very tasty.
Roasted Tricolored Peppers with Crostini
"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
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- Calories: 215
- Calories from fat: 14%
- Fat: 3.4g
- Saturated fat: 0.6g
- Monounsaturated fat: 1.8g
- Polyunsaturated fat: 0.7g
- Protein: 6.2g
- Carbohydrate: 40g
- Fiber: 2.4g
- Cholesterol: 0.0mg
- Iron: 1.9mg
- Sodium: 387mg
- Calcium: 57mg
- 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
- 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.
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