Roasted Tricolored Peppers with Crostini

"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

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

Ingredients

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

Preparation

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 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.

Nutritional Information

Calories:

215 (14% from fat)

Fat:

3.4g (sat 0.6g,mono 1.8g,poly 0.7g)

Protein:

6.2g

Carbohydrate:

40g

Fiber:

2.4g

Cholesterol:

0.0mg

Iron:

1.9mg

Sodium:

387mg

Calcium:

57mg