Bruschetta with tomatoes and grilled peppers

Ingredients for 6 servings:

• 1 red bell pepper(s)
• 2 vine tomatoes
• 2 garlic cloves
• ½ onion(s)
• 8 stalks of flat-leaf parsley
• 1 dash of olive oil
• salt and pepper
• 6 slice(s) baguette(s) or white bread

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Halve and trim the bell peppers. Flatten both halves slightly and place them skin-side up on a baking sheet lined with aluminum foil. Place the sheet on the top rack of the oven and grill for about 10 minutes at 275°C (525°F), until the peppers begin to blacken. Remove the sheet from the oven and cover the peppers with a wet cloth for about 5 minutes to allow the skin to begin to loosen. Peel off the skin and dice the peppers. Quarter the tomatoes, remove the seeds, and also dice them. Finely chop the onion, one garlic clove, and the parsley. Place everything in a bowl, mix, and season with olive oil, salt, and pepper. Let stand. Drizzle 6 baguette slices with olive oil and toast in the oven at 180°C (350°F) until golden brown. Rub the baguette slices with the second garlic clove. Spread the tomato and pepper mixture on the baguette slices and serve immediately.