Makes 8-10 servings.

Brigman says, “Although a green pepper would substitute just fine, I highly suggest following the recipe pretty closely. Not only are the red and yellow peppers pretty, but they’re also sweet, making for a palate-friendly balance between the sweet peppers and the tangy lemon, basil, and olive oil-infused dressing.”

2 bell peppers, one red and one yellow, seeded and thinly sliced

1 cup cherry tomatoes, halved

1/2 cup fresh basil, thinly sliced or torn into small pieces

4 cloves garlic, thinly sliced

3 tbls. olive oil

3 tbls. lemon juice

2 tbls. red pepper flakes

Salt and pepper, to taste

Olive oil, for toasting bread

Whole-wheat bread (can substitute French baguette)

1. Place bell peppers, tomatoes, basil and garlic in a large mixing bowl. Toss ingredients with olive oil and lemon juice, red pepper flakes, and salt and pepper to taste. Set aside.

2. In a nonstick skillet, warm enough olive oil to thinly cover the bottom of the pan and add bread. Toast until golden brown and flip to toast other side. Plate bread for dressing.

3. Top with red and yellow bruschetta mixture and serve. Enjoy.