1. Heat broiler.

2. Place peppers on foil-lined baking sheet. Broil, 4 inches from heat, 7 to 10 min. or until peppers are evenly blackened, turning occasionally.

3. Transfer peppers to heatproof bowl; cover. Let stand 20 min. or until peppers are cooled. Remove peppers from bowl. Peel away blackened skins and seeds with small knife; discard skins and seeds.

4. Cut peppers into strips; place in medium bowl. Add dressing, oil, parsley and garlic; mix lightly. Spoon onto toast slices.

• 3 g Fat
• 0 g Saturated Fat
• 0 g Trans Fat
• 0 mg Cholesterol
• 110 mg Sodium
• 9 g Carbohydrates
• 1 g Fibers
• 2 g Sugars
• 1 g Protein