Sauteed Vegetable on Crostini

• 1 (1-pound) French baguette loaf
• 1/4 cup olive oil
• 1 garlic clove
• 1 green pepper
• 1 red pepper
• 1 yellow pepper
• 1 pound fresh mushrooms
• 1 large red onion
• Salt and pepper

1. Preheat the oven to 375F.
2. Cut the baguette into 1/4- to 3/8-inch-thick slices and place them on a baking sheet.
3. Brush the bread with 2 tablespoons of the olive oil.
4. Bake for 7 to 9 minutes, until light brown and toasted.
5. Peel the garlic and rub it over the warm bread slices.
6. Cut the peppers in half and remove and discard the stems and seeds.
7. Slice the peppers into thin strips.
8. Remove and discard the ends of the mushroom stems and thinly slice.
9. Peel the onion, cut in half, and thinly slice.
10. Heat the remaining 2 tablespoons of olive oil in a large saute pan and add the vegetables.
11. (If all of the vegetables wont fit in your pan, cook what will fit for a few minutes until they cook down a little and then add the rest.)
12. Cook over medium heat, stirring occasionally, for 20 minutes, or until all of the vegetables are soft.
13. Turn the heat to high and cook for 5 more minutes, or until most of the liquid has been absorbed.
14. Season with salt and pepper and serve in a bowl with a spoon and the crostini on the side.

olive oil, garlic, green pepper, red pepper, yellow pepper, mushrooms, red onion, salt

Taken from www.epicurious.com/recipes/food/views/sauteed-vegetable-on-crostini-380120 (may not work)