Sweet Bell Pepper Bruschetta
A quick and easy appetizer perfect for entertaining.
large sweet bell peppers
cut in half, seeds and stems removed
white balsamic vinegar
Italian flat-leaf parsley
To roast the peppers:
Set oven to broil. Coat bell pepper halves with the olive oil. Place cut side down onto a sheet pan. Broil until lightly charred.
Allow peppers to stand until cool enough to handle then gently peel off and discard charred skins. Cut peppers into 1" pieces.
To assemble the bruschetta:
Into a small mixing bowl, add the roasted and diced bell peppers, white balsamic vinegar, Italian flat-leaf parsley, and capers. Stir together to combine.
Cover and let stand at room temperature at least 30 minutes.
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