Grilled Pepper Bruschetta - Everyday Food with Sarah Carey

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Toasted bread -- topped with just about anything -- is delicious! I'm really excited about this recipe for grilled-pepper-and-tomato bruschetta because it's bright, summery, and comes together in just a few minutes.

Sarah's Tip of the Day:
Get started by brushing slices of thick, crusty bread with olive oil before adding them to a hot grill (you could also do this in the oven, if you're working inside), along with your peppers. While those are cooking, you'll quarter some cherry tomatoes (they're cute that way!) and add them to a bowl with capers, olive oil, red wine vinegar and salt. Mix the peppers with the tomatoes before piling everything on top of your grilled bread. This appetizer is such a crowd-pleaser, I have a feeling you won't have any leftovers!

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Ingredients:
2 orange bell peppers, halved lengthwise
1 pint cherry tomatoes, quartered
3 tablespoons capers, rinsed and drained
2 tablespoons red-wine vinegar
4 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
8 slices crusty bread, toasted
1 ounce Parmesan cheese, shaved

Directions:
Heat grill to medium-high. Place peppers skin side up on grill, cover, and cook until beginning to soften, 5 minutes. Turn peppers over and cook until charred, about 4 minutes. Remove from grill and let cool.

Cut peppers into thin strips. In a medium bowl, combine peppers, tomatoes, capers, vinegar, and oil. Season with salt and pepper. Top bread with pepper mixture and Parmesan.

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Nutritional Info: per serv (makes 8): 370 cal; 18 g fat; 12 g protein; 43 g carb; 3 g fiber

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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.

Grilled Pepper Bruschetta - Everyday Food with Sarah Carey