Marinated Roasted Red Peppers
- 3 large red bell peppers
- ½ teaspoon ground cumin
- 1 tablespoon fresh lemon juice
- 1 tablespoon pomegranate molasses or high-quality balsamic vinegar
- ½ teaspoon salt
Lay peppers on their sides on racks of gas burners and turn flames on moderately high. Roast, turning frequently with tongs, until skins are blackened, 5 to 8 minutes. (Or broil on rack of a broiler pan about 4 inches from heat, turning frequently, 15 to 20 minutes.) Transfer to a bowl, then cove...