Roasted Tricolored Peppers with Crostini

Roasted Tricolored Peppers with Crostini
Photo by Jan Smith


  • 2 tablespoons chopped fresh cilantro
  • ¼ teaspoon freshly ground black pepper
  • 1 large yellow bell pepper
  • 1 large orange bell pepper
  • 2 tablespoons white wine vinegar
  • ¼ cup thinly sliced fresh basil
  • 1 tablespoon extravirgin olive oil
  • + 4 more ingredients
    • 20 (1/4-inch-thick) slices diagonally cut French bread baguette
    • 1 large red bell pepper
    • ½ cup chopped red onion
    • 1 ½ teaspoons sugar

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 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and finely chop. Combine be...

View full recipe at My Recipes


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