This delicious dish can be prepared completely ahead of time. You can serve it at room temperature, but I like to reheat the vegetables before I serve them.
Recipe information
Yield
makes about 40 pieces
Ingredients
Preparation
Step 1
Preheat the oven to 375°F.
Step 2
Cut the baguette into 1/4- to 3/8-inch-thick slices and place them on a baking sheet. Brush the bread with 2 tablespoons of the olive oil. Bake for 7 to 9 minutes, until light brown and toasted. Peel the garlic and rub it over the warm bread slices.
Step 3
Cut the peppers in half and remove and discard the stems and seeds. Slice the peppers into thin strips. Remove and discard the ends of the mushroom stems and thinly slice. Peel the onion, cut in half, and thinly slice.
Step 4
Heat the remaining 2 tablespoons of olive oil in a large sauté pan and add the vegetables. (If all of the vegetables won’t fit in your pan, cook what will fit for a few minutes until they cook down a little and then add the rest.) Cook over medium heat, stirring occasionally, for 20 minutes, or until all of the vegetables are soft. Turn the heat to high and cook for 5 more minutes, or until most of the liquid has been absorbed. Season with salt and pepper and serve in a bowl with a spoon and the crostini on the side.
