Marinated Roasted Red Peppers

Ingredients

  • 1 tablespoon fresh lemon juice
  • 3 large red bell peppers
  • ½ teaspoon ground cumin
  • ½ teaspoon salt
  • 1 tablespoon pomegranate molasses or high-quality balsamic vinegar

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...

View full recipe at Epicurious

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