Roasted Pepper Toasts

By The Canadian Living Test Kitchen

50 people added this to their Recipe Box

This recipe makes 25 pieces servings

Nutritional Info
Per piece: about	-
cal	5454 cal
pro	1 g1g pro
total fat	2 g2g total fat
sat. fat	00 sat. fat
carb	9 g9g carb
fibre	1 g1g fibre
chol	0 mg0mg chol
sodium	93 mg93mg sodium
% RDI:	-
calcium	11 calcium
iron	33 iron
vit A	44 vit A
vit C	2828 vit C
folate	44 folate

This variation of escalivada, a Spanish dish of grilled vegetables, is a change from the popular tomato topping for bruschetta. In winter you can substitute jarred roasted peppers for the fresh.

Ingredients

1 1small eggplant, (about 8 oz/250 g), peeled
1 small Spanish onion 1 1small Spanish onion
2 sweet red peppers 2 2sweet red peppersweet red peppers
1 head garlic , (upeeled)1 1head headgarlic, (upeeled)
2 tbsp chopped fresh parsley 2 2tbsp tbspchopped fresh parsley
2 tbsp extra-virgin olive oil 2 2tbsp tbspextra-virgin olive oil
1 tbsp lemon juice 1 1tbsp tbsplemon juice
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
2 2tbsp tbspdrained capercapers, rinsed (optional)
1 baguette , (French_stick)1 1baguettebaguettes, (French_stick)

Preparation

Slice eggplant and onion into 1/4-inch (5 mm) thick rounds. Cut red peppers in half; core and seed. Cut off tip of garlic head to expose cloves. Place red peppers, cut side down, on large greased baking sheet; add eggplant, onion and garlic head.

Roast in 425°F (220°C) oven, turning eggplant, onion and garlic once, for about 45 minutes or until tender and garlic is softened. Let cool slightly. Peel red peppers; cut into thin strips. Chop eggplant. Cut onion rounds in half.

In large bowl, whisk together parsley, half of the oil, the lemon juice, salt and pepper. Add red pepper, eggplant, onion, and capers (if using); toss to coat.

Squeeze garlic into small bowl; mash in remaining oil. Set bowls aside. (Can be prepared to this point and refrigerated in separate airtight containers for up to 24 hours.)

Cut baguette on diagonal into 25 slices. Arrange slices on baking sheet; broil, turning once, for about 2 minutes or until golden. Spread evenly with garlic paste; top each slice with about 1 tbsp (15 mL) vegetable mixture. Serve warm or at room temperature.

Additional information :

Tip: To grill rather than roast vegetables, place on greased grill, close lid and cook for 5 to 10 minutes or until tender.