Marinated Roasted Pepper Tapas Recipe
Yield: 4 To 6Recipe by luhu.jp
Ingredients:
WALDINE VAN GEFFEN VGHC42A
1 large: Red bell pepper, roast, 1" square or diamond pcs
1 large: Yellow bell pepper, roast, 1" square or diamond pcs
1 centiliter: Garlic, slice thin
3 tbsp: Olive oil,
1 tbsp: Sherry wine or white wine vinegar,
1 tbsp: Capers, rinse, drain
1 tsp: Sugar,
1/2 tsp: Cumin seeds,
1 Loaf: French bread, sl round, toast
Fresh basil leaves, garnish
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp