MARINATED ROASTED RED PEPPERS

3 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