Grilled Sweet Pepper Tartines

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Whether you make your own sourdough or buy an artisan one, good quality bread is the key here. Crusty bread will hold best on the grill for a crisp, crunchy, and spicy bite. And with antioxidant vitamins like C (more than an orange!) And A, bell peppers also give you an immune boost.

Ingredients

Directions

Preheat grill to medium heat (350 ° F to 400 ° F). Trim ends of bell peppers; remove and discard the stems, membranes, and seeds. Cut each bell pepper into 4 pieces. Combine bell pepper, onion, kosher salt, black pepper, and 2 tablespoons of the oil in a large bowl. Place vegetables on oil-free grills; Grill, covered, until burnt and tender, about 5 minutes per side. Remove from grill and set aside until cool enough to handle about 5 minutes.

Step 2

Meanwhile, brush both sides of each slice of bread with 2 tablespoons of oil. Place bread on oil-free racks; broil, covered, turning once, until toasted, 2 to 3 minutes per side. Transfer to a source. On a cutting board, cut the peppers into strips.

Step 3

Combine goat cheese, lemon zest, and lemon juice in a small bowl; spread evenly over 1 side of each slice of bread. Top each with bell pepper slices, red onion slices, and arugula; drizzle with the remaining 2 tablespoons oil. Sprinkle with sea salt and, if desired, ground black pepper.

 

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