Marinated Red Peppers With Cumin

This recipe is adapted from a magazine feature about simple Spanish tapas. While the original called for serving the peppers with manchego cheese, you can probably find infinite uses for these. For a simple lunch, we used these as a sandwich filling with slices of cucumber and tomatoes stacked between slices of country bread spread with goat cheese. Don't forget to season with fresh ground pepper and sea salt.

• Ready In: 2 hrs 30 mins
• Serves: 4-6

Ingredients

• 1⁄4 cup olive oil
• 1  teaspoon cumin seed
• 2  garlic cloves, minced
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon black pepper, freshly ground
• 3  red bell peppers
•  goat cheese
•  baguette

Directions

1. In a small bowl, combine oil, cumin, garlic, salt and pepper. Let stand 2 hours or refrigerate overnight.
2. Broil the peppers on a baking sheet lined with foil. Turn the peppers periodically until all sides are blackened. Place the peppers in a bowl and cover with plastic wrap (or place the peppers inside a paper bag). Let steam 15 minutes or so. Skins should slip off easily. Remove seeds. Slice peppers lengthwise.
3. Combine oil marinade and peppers in a glass bowl or jar. Let peppers absorb flavors for 1 hour or for a couple days in refrigerator.
4. Serve as part of an antipasto plate or with goat cheese and sliced baguette.