Crostini With Roasted Vegetables And Pine Nuts Recipe

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.

No additional tips available.

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

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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.

Crostini With Roasted Vegetables And Pine Nuts

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