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.
Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
- 3 small tomatoes, halved and seeded (2 cups)
- 1 small onion, quartered
- 1 medium or 2 small bell peppers, halved lengthwise and seeded
- 6 cloves garlic, peeled
- 2 Tbs. olive oil, plus extra for brushing bread slices
- 6 large slices ciabatta bread
- 6 Tbs. shredded basil leaves for garnish
Set oven racks to middle and lower positions. Preheat oven broiler to high. Line two baking sheets with parchment paper.
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.
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.
Brush bread slices with olive oil. Spread each slice with ¼ cup tomato mixture, and sprinkle with 1 Tbs. basil.
- Serving Size serves 6
- Calories 218
- Carbohydrate Content 27 g
- Cholesterol Content 0 mg
- Fat Content 11 g
- Fiber Content 4 g
- Protein Content 5 g
- Saturated Fat Content 1 g
- Sodium Content 246 mg
- Sugar Content 4 g