What to do once you've picked a peck of red and yellow peppers? Why, roast them up and make this tasty bruschetta, of course!
What do I need ?
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 each large red and yellow pepper
2 Tbsp. Kraft Zesty Italian Dressing
1 Tbsp. olive oil
1 Tbsp. chopped fresh parsley
1 clove garlic, minced
8 slices Italian bread (1 inch thick), toasted
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How do I make it ?
Place peppers on foil-lined baking sheet. Broil, 4 inches from heat, 7 to 10 min. or until peppers are evenly blackened, turning occasionally.
Transfer peppers to heatproof bowl; cover. Let stand 20 min. or until peppers are cooled. Remove peppers from bowl. Peel away blackened skins and seeds with small knife; discard skins and seeds.
Cut peppers into strips; place in medium bowl. Add dressing, oil, parsley and garlic; mix lightly. Spoon onto toast slices.
Kraft Kitchen Tips!
Prepare using French bread.
Calories From Fat
% Daily Value
Total fat 3.5 g
Saturated fat 0.5 g
Cholesterol 0 mg
Sodium 210 mg
Total carbohydrate 18 g
Dietary fibre 1 g
Sugars 1 g
Protein 3 g
8 servings, 1 piece (61 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.