Charred Tomato, Pepper, and Onion Crostini Recipe | Vegetarian Times Skip to main content

Charred Tomato, Pepper, and Onion Crostini

This elegant side was designed for indoor cooking, but if you can char the vegetables and brown the bread on a grill, all the better.



Ingredient Line: 
3 small tomatoes, halved and seeded (2 cups)
Ingredient Line: 
1 small onion, quartered
Ingredient Line: 
1 medium or 2 small bell peppers, halved lengthwise and seeded
Ingredient Line: 
6 cloves garlic, peeled
Ingredient Line: 
2 Tbs. olive oil, plus extra for brushing bread slices
Ingredient Line: 
6 large slices ciabatta bread
Ingredient Line: 
6 Tbs. shredded basil leaves for garnish


  1. Set oven racks to middle and lower positions. Preheat oven broiler to high. Line 2 baking sheets with parchment paper.
  2. Arrange tomatoes, onion, bell peppers, and garlic cloves on one prepared baking sheet. Drizzle with 2 Tbs. olive oil, and toss to coat. Turn vegetables cut-side down, tucking garlic under tomatoes to prevent burning. Place on middle oven rack. Broil 8 to 10 minutes, or until tomato skins are charred, stirring once. Pulse vegetables in  food processor until coarsely chopped.
  3. Arrange bread slices on second parchment-lined baking sheet. Broil on lower rack 2 minutes, or until lightly golden. Flip bread and broil 2 minutes more.
  4. Brush bread slices with olive oil. Spread each slice with ¼ cup tomato mixture, and sprinkle with 1 Tbs. basil.

Nutrition Information: 

Unit (Serving Size): 
serves 6
5 g
Total Fat: 
11 g
Saturated Fat: 
1 g
27 g
0 mg
246 mg
4 g
4 g
per crostini