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1
Melt the butter/ margarine in a large skillet, over medium heat.
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2
Place the slices of bread into the melted butter, sauteing for about 3 minutes on each side (or until lightly browned).
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3
For the dressing, whisk roasted garlic, minced garlic, vinegar, oil, basil, salt and pepper until smooth.
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4
Fold in chopped tomatoes, roasted bell peppers and green onions.
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5
Place a large scoop of mixture on each slice of sauteed bread.
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6
Enjoy!
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7
Notes:
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8
You can roast the bell peppers and garlic at the same time.
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9
To roast the garlic, cut off the top portion of a garlic bulb (the pointy end), so that the cloves are exposed.
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10
Drizzle 1 tablespoon of olive oil on top.
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11
Place bulb, cut side up, in a baking dish.
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12
Bake in a 400 degrees F oven for 20 minutes, remove, add more olive oil (if needed), and bake for an additional 10 minutes (or until the cloves are soft to the touch).
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13
Set aside.
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14
To roast the bell peppers, place the whole peppers on a baking sheet, alongside the garlic.
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15
During the 30 minutes, rotate the peppers so that each side is evenly roasted.
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16
The skin will begin to turn black.
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17
Take the peppers out of the oven, and let them sit until cool.
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18
Gently peel off the burnt skin, de-seed, and chop.
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19
You can also purchase roasted red peppers in a jar.
