Roasted Sweet Pepper and Onion Crostini

ZOMG! I finally cooked something new and exciting, and completely forgot to document it's preparation and it's glorious finale. I am really kicking myself for this one...I guess it means I'll have to make it again!

Anyway, so you know, Crostini is just Italian for "little toasts," and then, of course, you put things on them. So, we started with a baguette, and sliced it up into little toasts. Lovely.

Next, for the topping, you will need:
* Sweet peppers (I used mini's because I had a bag of them in my fridge about to go all wrinkly...they were red, yellow, AND orange, and totally beautiful. I recommend all three for maximum visual enjoyment)- chop into thin strips.
* Approximately half a yellow or white onion - also sliced thin.
* About a jar of capers (don't knock it. they are delicious. they are my favourite. they are expensive, so this one's not really so ghetto, but honestly, I happened to have all this stuff just sitting around my house and I'm the kind of person who buys capers and keeps them in the fridge, so there ya go)
* A few cloves of fresh garlic, pressed (Oh my god, one of Mike's patients gave him garlic from her garden...we used it in the roasted peppers and it was the best garlic I have ever tasted. No, seriously. It was intense.)
* ANYWAY, you will also need olive oil and sea salt (I just like it better because it's chunky. And that makes it feel fancy. To me. Don't judge.)

In a casserole/baking dish (mine was about 8x9 inch porcelain dish) toss all the above ingredients into a nice, even melange. You should have approximately an inch-deep layer of onions and peppers, with a liberal drizzle of olive oil over the top, capers throughout. A light shake of salt should do it.

Put it in the oven at about 400 degrees for about 20-30 minutes, checking to make sure you haven't baked it into mush. (Honestly, I baked it on 350 for what seemed like at least 40 minutes, but I was stoned so I can't be completely certain. Anyway, I think it could be bumped up in temperature a bit and it would bring down the cook-time with little damage, so let's go with that.) It should be sizzling and just starting to brown on the edges of the pan when you pull it out of the oven.

I just put the whole pan on the table with the toasts and some forks to apply the topping....you can dress the toasts individually if you want, but I don't particularly recommend it because I think it would become soggy with the olive oil.

AAaaand, that's it! Totally vegan, totally beautiful, and totally delicious...
go forth and impress.