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"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Roasted Tri-Color Pepper Bruschetta Recipe

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This recipe for Roasted Tri-Color Pepper Bruschetta is from The Bisceglia Family and Beyond Cookbook 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 each red, yellow and orange bell peppers, halved and seeded.
1/2 cup red onion, chopped.
1/4 cup basil, chopped.
2 tablespoons cilantro leaves, chopped.
2 tablespoons white wine vinegar.
1 tablespoon olive oil.
1 1/2 teaspoons sugar
1/4 teaspoon freshly ground black pepper.
1 long baguette, cut into 1/2 inch slices
Directions:
Directions:
Preheat broiler.
On a foil-lined baking sheet, place pepper halves skin side up and flatten with hand.
Broil 15 minutes until blackened.
Place peppers in a zippered plastic bag and seal.
Let stand 12 minutes.
Peel cooked peppers and chop finely.

In a medium bowl, combine peppers, onion, basil and cilantro.
In a small bowl, whisk vinegar, oil, sugar and black pepper.
Pour vinegar mixture over bell pepper mixers.
Toss gently to coat.
Cover and chill for 2 hours.
Serve with bread.
Number Of Servings:
Number Of Servings:
10

 

 

 

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