Rating: 4.5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 2

"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

Susan Stewart, Plainview, New York
Recipe by Cooking Light June 2005

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Jan Smith

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler.

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  • 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.

Nutrition Facts

215 calories; calories from fat 14%; fat 3.4g; saturated fat 0.6g; mono fat 1.8g; poly fat 0.7g; protein 6.2g; carbohydrates 40g; fiber 2.4g; cholesterol 0mg; iron 1.9mg; sodium 387mg; calcium 57mg.
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