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Sweet Pepper and Eggplant Bruschetta Recipe

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This recipe for Sweet Pepper and Eggplant Bruschetta is from Our Family Cookbook, 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:  
2 lg red bell peppers
1 lg eggplant
EVOO
½ c basil, fresh, julienned
2 T capers, drained
2 tsp balsamic vinegar
2 additional tsp EVOO
¼ tsp garlic powder
Black pepper
Baguette
Directions:
Directions:
Cut the eggplant into ½ inch slices. Brush both sides with EVOO. Grill over direct medium heat until soft and browned, 6 to 8 minutes, turning and basting with EVOO once halfway thru grilling time. Grill the peppers over direct medium heat until the skins are evenly charred on all sides, 10 to 12 minutes, turning every 3 to 5 minutes. Remove from the grill and place in a paper bag; close tightly.

Let stand 10 to 15 minutes to steam off the skins. Remove the peppers from the bag and peel away the charred skins. Cut off the tops and remove the seeds. Cut each pepper into ¼ inch dice and transfer to a medium bowl.

Remove peel from the grilled eggplant. Dice eggplant into ¼ inch dice and place in bowl with peppers. Add the basil, capers, vinegar, garlic powder and 2 tsp EVOO. Mix well.

Slice baguette in to ½ inch slices. Lay out on baking sheet. Brush with EVOO. Bake at 400º approximately 5 minutes or til bread is toasted. Remove pan from oven, turn each piece over and return to oven for 3 to 4 minutes or until bread is toasted.

Key Words: #HealthyEating - watch the bread!
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
60 minutes

 

 

 

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