See Also: Marinated Roasted Pepper Tapas(recipes)
Roasted Sweet Pepper Tapas(recipes)
Roasted Pepper Sauce(recipes)
Roasted Red Pepper & Tomato Casserole(recipes)
Turkey and Roasted Pepper Quesadillas(recipes)
Halibut with Roasted Pepper Sauce(recipes)
Chilled Roasted Red Pepper Soup(recipes)
Roasted Shanghai Pepper Salad(recipes)
Corn & Roasted Pepper Soup(recipes)
Roasted Pepper & Tomato Salsa(recipes)

Marinated Roasted Pepper Tapas (recipes)


Marinated Roasted Pepper Tapas

Yield: Makes 4 to 6 appetizer servings

In Spain, appetizers are known as tapas, literally meaning "little lids," from the verb "to cover." At one time, slices of spicy meats on bread were served on the rims of sherry glasses to stimulate thirst. Even the tiniest bars in Spain serve an array of tapas that help stave off hunger until the 10 p.m. dinner hour.





Ingredients:



1large red bell pepper

1large yellow bell pepper

3tablespoons olive oil

1tablespoon sherry wine vinegar or white wine vinegar

1tablespoon capers, rinsed and drained

1teaspoon sugar

1clove garlic, sliced

1/2teaspoon cumin seeds

1loaf French bread









Preparation:





1.Cover broiler pan with foil. Preheat broiler. Place peppers on foil. Broil, 4 inches from heat source, 15 to 20 minutes or until blackened on all sides, turning peppers every 5 minutes with tongs. Place peppers in paper bag for 20 minutes.2.Place oil, vinegar, capers, sugar, garlic and cumin seeds in small bowl. Whisk until blended.3.Remove skins, cores and seeds from peppers; cut into 1-inch diamond or square-shaped pieces. Place in resealable food storage bag. Pour oil mixture over peppers. Cover; refrigerate at least 2 hours or overnight, turning occasionally. Bring to room temperature before serving.4.Slice bread into rounds; toast. Arrange peppers on top of rounds.