2 large red bell peppers, roasted
2 large yellow bell peppers, roasted
2 T white wine vinegar
1 T light olive oil
1/2 c. scallions, chopped
2 T chopped fresh thyme
2 T chopped flat-leaf parsley
1/4 c. chopped and pitted olives
pepper to taste
12 slices of baguette, 2 inches wide
2 large cloves garlic
4 large romaine lettuce leaves
Slice roasted peppers into strips, remove and discard seeds and put into medium mixing bowl.
Whisk together vinegar, olive oil, scallions, thyme, and parsley. Add to bell peppers and toss to coat evenly.
Stir in olives and season with pepper.
Cover, and refrigerate until ready to serve.
Toast both sides of baguette. Rub with the cut side of the garlic.
Arrange lettuce in the center of a large serving platter. Top with bell pepper mixture and surround with toasted baguette slices.
Provide a small spoon to serve the bell pepper strips onto the toast slices.