Title: Marinated Roasted Pepper Tapas
Categories: Tapas Vegetable Spanish Appetizer Blank
Yield: 4 To 6
| WALDINE VAN GEFFEN VGHC42A |
| 1 | lg | Red bell pepper; roast, 1" square or diamond pcs |
| 1 | lg | Yellow bell pepper; roast, 1" square or diamond pcs |
| 1 | cl | Garlic; slice thin |
| 3 | tb | Olive oil |
| 1 | tb | Sherry wine or white wine vinegar |
| 1 | tb | Capers; rinse, drain |
| 1 | ts | Sugar |
| 1/2 | ts | Cumin seeds |
| 1 | | Loaf French bread; sl round, toast |
| | | Fresh basil leaves; garnish |
Place garlic, oil, vinegar, capers, sugar and cumin seeds in small bowl.
Whisk until combined. Put peppers in plastic bag. Pour oil mixture over
peppers. Cover and refrigerate at least 2 hours or overnight, turning
occasionally. Bring to room temperature before serving. Arrange peppers on
top of toast. Garnish, if desired. Source: 'Round the World.
Date: 07/02/96