ROASTED RED PEPPER BRUSCHETTA

We love this version of bruschetta.  It can be served as an appetizer, but we like to serve it on whole grain toast as a side dish with a salad meal.  I make this when sweet red peppers are on sale or when I have garden peppers.   You can use fresh parsley instead of basil if fresh basil isn't available.

  4 large sweet red peppers

1/4 cup extra virgin olive oil

1/3 cup chopped fresh basil

3 garlic cloves, minced

2 teaspoons minced fresh oregano or 1/2 teaspoon dried

1/4 teaspoon salt (opt.)

whole grain bread or French bread

To roast the red peppers, remove stems and seeds. Cut into large, relatively flat pieces.  Place on broiling pan and broil about 10 minutes or until skin blisters and is partially charred.   Place pepper pieces in a covered bowl and let stand  about 20 minutes.  Peel off charred and blistered skin.  Slice into strips.  Combine pepper strips with remaining ingredients.  Chill 2 hours or more.  Serve on toasted whole grain bread or on toasted French bread slices.  Makes 6-8 servings.