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Peppers, Marinated Roasted (P, TNT)
Source: Unknown
Serves: 4 to 6

1 large red bell pepper
1 large yellow bell pepper
3 tablespoons olive oil
1 tablespoons 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

Cover broiler pan with foil. Preheat broiler. Broil the peppers 4" from heat source, 15 to 20 minutes or until blackened on all sides, turning them every 5 minutes with tongs.

Remove the peppers to a paper bag, close and wait for 30 minutes. Peel, core, and seed the peppers. Cut into 1" diamond or square pieces. Place in ziploc-type bag.

Whisk remaining ingredients together in small bowl. Pour over the peppers, close bag and refrigerate at least 2 hours or even better, overnight, turning occasionally. Bring to room temperature before serving.

Poster's Notes:
I also make this substituting red wine vinegar and omitting the cumin and the sugar.

Posted by Sandra Glazier, Z'L

Nutritional Info Per Serving: N/A