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

How to Make It

Step 1

Preheat broiler.

Step 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.

Step 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.

Ratings & Reviews

Renee5732's Review

lpjohn
August 16, 2014
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.

websteph's Review

DesertBorn54
December 21, 2012
N/A

DesertBorn54's Review

Renee5732
February 09, 2011
I made this for Super Bowl Sunday so that there would be at least one healthy appetizer at the party. It was very well received. Be sure to use fresh basil and cilantro, not dried, for best flavor.

lpjohn's Review

websteph
May 30, 2009
I have made this several times, exactly as the recipe states, and it is always a hit. Double it - - - it will go fast. Delicious!