Description
A vibrant and smoky Fire-Roasted Tomato Pepper recipe featuring charred tomatoes and red bell peppers blended with fresh herbs, garlic, and tangy balsamic vinegar. Served atop toasted baguette slices, this dish is perfect as a flavorful appetizer or light snack.
Ingredients
Scale
Vegetables
- 3 medium ripe tomatoes
- 2 medium red bell peppers
- 2 cloves garlic, minced
- 1 small red onion, finely diced
Herbs and Seasonings
- ¼ cup fresh basil leaves, thinly sliced
- 2 tbsp fresh parsley, chopped
- 1½ tsp sea salt
- ½ tsp freshly ground black pepper
- ¼ tsp crushed red pepper flakes (optional)
Other Ingredients
- 3 tbsp extra-virgin olive oil, plus more for drizzling and brushing
- 1 tbsp balsamic vinegar
- 1 baguette, sliced into ½-inch thick pieces
Instructions
- Preheat grill or broiler: Set your grill or broiler to high heat to prepare for roasting the vegetables.
- Roast tomatoes and peppers: Place whole tomatoes and red bell peppers directly over the flames on the grill or under the broiler. Turn occasionally until the skins are blackened and blistered, about 8 to 10 minutes.
- Steam roasted vegetables: Transfer the roasted tomatoes and peppers to a bowl and cover with plastic wrap or a plate. Let them steam for 5 minutes to loosen the skins.
- Prepare vegetables: Peel and discard the skins from the tomatoes and peppers. Remove the seeds from the peppers. Finely dice both the tomatoes and the peppers.
- Combine ingredients: In a medium bowl, mix the diced tomatoes, diced peppers, minced garlic, finely diced red onion, sliced basil, chopped parsley, sea salt, black pepper, and crushed red pepper flakes if using.
- Add dressing: Gently stir in the extra-virgin olive oil and balsamic vinegar. Taste and adjust seasoning as needed.
- Toast baguette slices: Brush the baguette slices lightly with olive oil. Toast them on the grill or under the broiler until golden and crisp, about 1 to 2 minutes per side.
- Assemble and serve: Spoon the tomato and pepper mixture generously onto each toasted baguette slice. Drizzle with additional olive oil, garnish with extra basil, and serve immediately.
Notes
- For extra smoky flavor, char the vegetables directly over an open flame on a grill.
- If you prefer a milder dish, omit the crushed red pepper flakes.
- Serve immediately to enjoy the best texture and flavor of the toasted baguette and fresh topping.
- Leftover mixture can be refrigerated for up to 2 days but is best fresh.
