Roasted Pepper and Zucchini Crostini
Roasted Pepper and Zucchini Crostini is a vegan recipe with 8 servings. One serving contains 48 calories, 1g of protein, and 2g of fat. This recipe covers 10% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. This recipe is typical of Mediterranean cuisine. A mixture of diagonally bread baguette, basil, ground cumin, and a handful of other ingredients are all it takes to make this recipe so yummy. Not a lot of people really liked this hor d'oeuvre.
Instructions
Cut bell peppers in half lengthwise; discard seeds and membranes.
Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 12 minutes or until blackened and charred.
Place in a zip-top plastic bag, and seal.
Let stand 15 minutes. Peel and discard skins.
Place zucchini on a foil-lined baking sheet, and coat with cooking spray. Broil for 5 minutes or until tender and lightly browned. Cool.
Dice roasted peppers and zucchini; combine with basil and remaining ingredients except bread, tossing to coat.
Let stand 30 minutes. Spoon 2 tablespoons relish over each bread slice.