Roasted Pepper And Zucchini Crostini

• 4 red bell peppers
• 2 small zucchini, sliced
• Cooking spray
• 2 tablespoons coarsely chopped fresh basil
• 1 tablespoon extravirgin olive oil
• 1/2 teaspoon white balsamic vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/4 teaspoon crushed red pepper
• 24 (1/4-inch-thick) slices diagonally cut French bread baguette

1. Preheat broiler.
2. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 12 minutes or until blackened and charred. Place in a zip-top plastic bag, and seal. Let stand 15 minutes. Peel and discard skins.
3. Place zucchini on a foil-lined baking sheet, and coat with cooking spray. Broil for 5 minutes or until tender and lightly browned. Cool.
4. Dice roasted peppers and zucchini; combine with basil and remaining ingredients except bread, tossing to coat. Let stand 30 minutes. Spoon 2 tablespoons relish over each bread slice.

red bell peppers, zucchini, cooking spray, fresh basil, extravirgin olive oil, white balsamic vinegar, salt, ground cumin, red pepper, bread baguette

Taken from www.myrecipes.com/recipe/roasted-pepper-zucchini-crostini (may not work)