Vegetable Pesto Salad With Warm Goat Cheese Toasts

• 3 red, yellow, or orange bell peppers, cut into 1 1/2-inch-wide strips
• 16 large fresh shiitake mushrooms, stems discarded
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 tablespoons well-stirred refrigerated prepared basil pesto
• 1 (12-inch) baguette
• 8 ounces soft mild goat cheese
• 4 cups frisee or other mixed greens
• 2 teaspoons fresh lemon juice

1. Preheat broiler.
2. Toss together bell peppers, shiitakes, oil, salt, and pepper in a large bowl, then arrange in 1 layer in a 17- by 12-inch shallow baking pan. Broil 2 to 3 inches from heat until peppers begin to brown on edges, about 8 minutes. Turn vegetables over and broil until lightly charred, about 6 minutes more. Transfer to a clean bowl and toss with pesto. Leave broiler on.
3. Halve baguette crosswise, then lengthwise. Spread cheese over cut side of each piece. Transfer to a baking sheet and broil 2 to 3 inches from heat until cheese is golden brown in spots, 2 to 3 minutes.
4. Toss vegetables with frisee, lemon juice, and salt and pepper to taste. Serve salad with goat cheese toasts.

red, shiitake mushrooms, olive oil, salt, black pepper, pesto, baguette, goat cheese, mixed greens, lemon juice

Taken from www.epicurious.com/recipes/food/views/vegetable-pesto-salad-with-warm-goat-cheese-toasts-238678 (may not work)