# What You'll Need:
→ Vegetables
01 - 3 medium ripe tomatoes
02 - 2 medium red bell peppers
03 - 2 cloves garlic, minced
04 - 1 small red onion, finely diced
→ Herbs & Seasoning
05 - ¼ cup fresh basil leaves, thinly sliced
06 - 2 tbsp fresh parsley, chopped
07 - 1½ tsp sea salt
08 - ½ tsp freshly ground black pepper
09 - ¼ tsp crushed red pepper flakes (optional)
→ Dressing
10 - 3 tbsp extra-virgin olive oil, plus more for drizzling
11 - 1 tbsp balsamic vinegar
→ Bread
12 - 1 baguette, sliced into ½-inch thick pieces
# Steps to Follow:
01 - Set the grill or broiler to high heat to prepare for roasting the vegetables.
02 - Place whole tomatoes and red bell peppers directly over the flames or under the broiler, turning occasionally until skins are blackened and blistered, about 8 to 10 minutes.
03 - Transfer the roasted tomatoes and peppers to a bowl and cover with plastic wrap or a plate. Let them steam for 5 minutes to loosen the skins.
04 - Peel and discard skins from tomatoes and peppers. Remove pepper seeds. Finely dice both tomatoes and peppers.
05 - In a medium bowl, mix diced tomatoes, peppers, minced garlic, finely diced red onion, sliced basil, chopped parsley, sea salt, black pepper, and crushed red pepper flakes if using.
06 - Gently stir in extra-virgin olive oil and balsamic vinegar. Adjust seasoning to taste.
07 - Brush baguette slices lightly with olive oil. Toast them on the grill or under the broiler until golden and crisp, about 1 to 2 minutes per side.
08 - Spoon the tomato and pepper mixture generously onto each toasted baguette slice. Drizzle with additional olive oil and garnish with extra basil, then serve immediately.
