Crostini With Roasted Vegetables and Pine Nuts

Crostini With Roasted Vegetables and Pine Nuts
Photo by RANDY MAYOR

Ingredients

  • 1 large red bell pepper (about 1/2 pound)
  • 36 (3/4-inch) slices French bread (about 1 pound), toasted
  • ¼ teaspoon salt
  • 1 large yellow bell pepper (about 1/2 pound)
  • 1 teaspoon olive oil
  • 1 large garlic clove, minced
  • ¼ teaspoon ground red pepper
  • + 6 more ingredients
    • 1 tablespoon capers
    • ¼ cup pine nuts, toasted
    • 2 tablespoons balsamic vinegar
    • 1 large green bell pepper (about 1/2 pound)
    • ½ teaspoon sugar
    • 1 large eggplant (about 1 1/4 pounds)

Preheat oven to 500°. Pierce eggplant several times with a fork; place on a foil-lined baking sheet. Bake at 500° for 20 minutes or until tender. Cut eggplant in half lengthwise. Place in a colander; let stand 15 minutes. Peel eggplant. Cut into 1/2-inch cubes; place in a medium bowl. Cut bell pe...

View full recipe at My Recipes

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