Roasted Tricolored Peppers With Crostini

Please allow 2 hours for the topping to chill. From Cooking Light (June 2005)

• Ready In: 45 mins
• Serves: 10

Ingredients

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

Directions

1. Preheat broiler.
2. Cut bell peppers in half lengthwise; discard seeds and membranes.
3. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand.
4. Broil 15 minutes or until blackened.
5. Place in a zip-top plastic bag; seal.
6. Let stand 15 minutes.
7. Peel and finely chop.
8. Combine bell pepper, onion, basil, and cilantro in a medium bowl.
9. Combine vinegar, oil, sugar, and black pepper in a small bowl, stirring with a whisk.
10. Pour vinegar mixture over bell pepper mixture, tossing to coat.
11. Cover and chill 2 hours.
12. Serve with bread slices.