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| Home -> [Appetizers, Roasted, Spanish, Vegetables, Western European] -> [Marinated roasted pepper tapas Recipe] |
Marinated roasted pepper tapas
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Appetizers, Roasted, Spanish, Vegetables, Western European |
Rating: |
0 |
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Ingredients:
| 1
| large | Red bell pepper, roast, 1" | | | -square or diamond pcs | | 1
| large | Yellow bell pepper, roast | | | -1" square or diamond pcs | | 1
| cl | 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 |
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Procedures:
| 1 | Place garlic, oil, vinegar, capers, sugar and cumin seeds in small bowl. | | 2 | Whisk until combined. | | 3 | Put peppers in plastic bag. | | 4 | Pour oil mixture over peppers. | | 5 | Cover and refrigerate at least 2 hours or overnight, turning occasionally. | | 6 | Bring to room temperature before serving. | | 7 | Arrange peppers on top of toast. | | 8 | Garnish, if desired. |
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