Vegetables Recipes - Roasted Pepper Bruschetta Recipe

Ingredients

• 3 red or yellow sweet peppers

• 1 small red onion, cut into 1/2 inch thick slices

• 2 small zucchini, quartered lengthwise

• olive oil for brushing

• dash of balsamic vinegar

• 4 ciabatta rolls, halved horizontally

• 2 garlic cloves, crushed with the flat of a knife blade

• a few arugula leaves

• sea salt and freshly ground black pepper

• a few leaves of fresh basil, shredded

Serves 4 as a snack or light meal

---

Method:

1. Preheat the oven to 450F. Put the peppers, onion slices, and zucchini in a large roasting pan.

2. Lightly brush them with olive oil and bake in the oven for 15-25 minutes, turning occasionally, until the zucchini are golden and the onion and peppers are blackened.

3. Peel away the skin from the peppers, scrape out the seeds, and cut the flesh into thin strips.

4. Put the strips in a small bowl and toss with a dash of vinegar and just enough olive oil to coat. Cut the zucchini slices into bite-sized pieces and cut the onion slices in half.

5. Put the bread on a baking sheet and brush on both sides with oil. Toast in the oven until golden brown. Rub the cut sides with crushed garlic.

6. Arrange a few arugula leaves and the vegetables on the base of each roll. Sprinkle with sea salt, black pepper, and some shredded basil. Place the other half of the roll on cop.

Note: This is a blissful combination of soft fleshy peppers and crusty Italian bread. Thick-fleshed sweet pepper varieties, such as 'Gypsy', 'Como di Toro', or 'Apple', are best; otherwise use firm, bright-looking supermarket specimens. Use toothpicks inserted horizontally to keep the onion rings in place while cooking.