Roasted Tricolored Peppers with Crostini

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 Cooking Light

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Nutritional Information

Amount per serving
  • 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

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

  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.
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