Crostini With Roasted Vegetables and Pine Nuts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 36 |
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Ingredients:
1 large eggplant (about 1 1/4 pounds) |
1 large green bell pepper (about 1/2 pound) |
1 large red bell pepper (about 1/2 pound) |
1 large yellow bell pepper (about 1/2 pound) |
1/4 cup pine nuts, toasted |
1 teaspoon olive oil |
1/4 teaspoon ground red pepper |
1 large garlic clove, minced |
2 tablespoons balsamic vinegar |
1 tablespoon capers |
1/2 teaspoon sugar |
1/4 teaspoon salt |
36 (3/4-inch) slices french bread (about 1 pound), toasted |
Directions:
1. Preheat oven to 500°.
2. Pierce eggplant several times with a fork; place on a foil-lined baking sheet. Bake at 500° for 20 minutes or until tender. Cut eggplant in half lengthwise. Place in a colander; let stand 15 minutes. Peel eggplant. Cut into 1/2-inch cubes; place in a medium bowl.
3. Cut bell peppers in half lengthwise; discard seeds and membranes. Place halves, skin sides up, on foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a heavy-duty zip-top plastic bag; seal. Let stand 15 minutes. Peel; cut into 1/2-inch pieces. Add bell peppers and pine nuts to eggplant in bowl; toss well.
4. Heat oil in a nonstick skillet over medium-high heat. Add red pepper and garlic, and sauté 30 seconds. Add vinegar, capers, sugar, and salt. Bring to a boil; cook 30 seconds. Pour over eggplant mixture; toss. Marinate at room temperature for 2 hours.
5. Spoon 1 tablespoon eggplant mixture onto each bread slice. Serve immediately.
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