Roasted Red Peppers with Cumin

This delicious and colorful salad is great served warm or at room temperature.  Put it out with warm pita and serve as an appetizer, or use it as a topping on toasted baguette slices and serve with a bowl of white bean soup.

If you have a gas range, try roasting the peppers over the open flame instead of broiling them in the oven.  It will save you the time of preheating your oven, and you can more easily tend to them by turning them often with a pair of tongs.  Just be sure to keep a close eye on them and watch out for sparks!


I've come across many roasted red pepper salads that are heavily marinated in balsamic vinegar.  This is a nice change as it's main flavors come from the cumin, thyme, and parsley.  Especially because of the cumin, this would fit in nicely on an mezze table of middle-eastern inspired plates such as hummus, baba ganoush, olives, and pita.

Roasted Red Peppers with Cumin
Adapted from Hors d'Oeuvre at Home with the Culinary Institute of America


INGREDIENTS:

2 red bell peppers
2 yellow bell peppers
4 tablespoons olive oil
1 medium red onion, thinly sliced vertically
6 garlic gloves
1 teaspoon cumin
1 tablespoon balsamic vinegar
3 tablespoons chopped parsley
2 tablespoons fresh thyme
1 teaspoon salt
1/2 teaspoon freshly ground pepper

DIRECTIONS:

If you have a gas range, turn each burner on high and rest a bell pepper directly on each burner.  When the side against the flame turns completely black, turn the pepper with tongs.  Continue turning until the entire pepper is black.  Alternatively, broil the peppers on a sheet pan until charred on all sides, turning with tongs.  Either way, once they are done, put the peppers in a brown paper bag, seal, and leave to steam for 20-30 minutes.  Remove the seeds and stems, and peel off the skins using the side of a metal spoon.  Cut the peppers into thin strips and put them into a large bowl.

Pour the olive oil into a saute pan over medium heat, and the onions and garlic, and cook covered until lightly caramelized, about 8 minutes.

Add the onion mixture, cumin, vinegar, parsley, thyme, salt, and pepper to the peppers and mix well.  Taste and add more salt and pepper if needed.  Serve warm or at room temperature with freshly warmed pita wedges.

Salad may be made in advance.  This will allow more time to marinate and give it more flavor.  Bring back to room temperature before serving.