MARINATED ROASTED RED PEPPERS3 large red bell peppers (2 pounds total) 1 tablespoon pomegranate molasses* or high-quality balsamic vinegar 1 tablespoon fresh lemon juice 1/2 teaspoon salt 1/2 teaspoon ground cumin Lay bell 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 5o 20 minutes.) Transfer to a bowl, then cover and let stand 10 minutes. Peel peppers and discard stems and seeds. Cut lengthwise into 1-inch-wide strips. Whisk together remaining ingredients in a bowl and add peppers, tossing to coat. Marinate at room temperature, tossing occasionally, at least 1 hour. *Pomegranate molasses is a thick, syrupy reduction of pomegranate juice, available at Middle Eastern food markets. Makes 6 servings Source: The Best of Gourmet, 2002
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