Easy Marinated Roasted Peppers: A Simple Tapas Recipe

INGREDIENTS

1 large red bell pepper 1 large yellow bell pepper 3 tablespoons olive oil 1 tablespoon sherry wine vinegar or white wine vinegar 1 tablespoon capers, rinsed and drained 1 teaspoon sugar 1 clove garlic, sliced 1/2 teaspoon cumin seeds 1 loaf French bread

PREPARATION:

1. Cover broiler pan with foil. Preheat broiler. Place peppers on foil. Broil, 4 inches from heat source, 15 to 20 minutes or until blackened on all sides, turning peppers every 5 minutes with tongs. Place peppers in paper bag for 20 minutes.
2. Place oil, vinegar, capers, sugar, garlic and cumin seeds in small bowl. Whisk until blended.
3. Remove skins, cores and seeds from peppers; cut into 1-inch diamond or square-shaped pieces. Place in resealable food storage bag. Pour oil mixture over peppers. Cover; refrigerate at least 2 hours or overnight, turning occasionally. Bring to room temperature before serving.
4. Slice bread into rounds; toast. Arrange peppers on top of rounds.

This recipe appears in: European