Roasted Tricolored Peppers With Crostini

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1 large red bell pepper

1 large yellow bell pepper

1 large orange bell pepper

1/2 cup chopped red onion

1/4 cup thinly sliced fresh basil

2 tablespoons chopped fresh cilantro

2 tablespoons white wine vinegar

1 tablespoon extravirgin olive oil

1 1/2 teaspoons sugar

1/4 teaspoon freshly ground black pepper

20 (1/4-inch-thick) slices diagonally cut French bread baguette

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