Roasted Pepper and Zucchini Crostini


  • 24 (1/4-inch-thick) slices diagonally cut French bread baguette
  • ¼ teaspoon crushed red pepper
  • 2 small zucchini, sliced
  • ¼ teaspoon ground cumin
  • 1 tablespoon extravirgin olive oil
  • ½ teaspoon white balsamic vinegar
  • 4 red bell peppers
  • + 3 more ingredients
    • Cooking spray
    • ¼ teaspoon salt
    • 2 tablespoons coarsely chopped fresh basil

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 12 minutes or until blackened and charred. Place in a zip-top plastic bag, and seal. Let stand 15 minutes. Peel and discard...

View full recipe at My Recipes


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