Crostini With Roasted Vegetables And Pine Nuts

Name: Crostini With Roasted Vegetables And Pine Nuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 500u00b0.
2
Pierce eggplant several times with a fork; place on a foil-lined baking sheet. Bake at 500u00b0 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 saute 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.

183

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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), and more.

Yes, Crostini With Roasted Vegetables And Pine Nuts falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!