Yield: 4 To 6
|1 large||Red bell pepper; roast, 1" square or diamond pcs|
|1 large||Yellow bell pepper; roast, 1" square or diamond pcs|
|1 clove||Garlic; slice thin|
|3 tablespoons||Olive oil|
|1 tablespoon||Sherry wine or white wine vinegar|
|1 tablespoon||Capers; rinse, drain|
|½ teaspoon||Cumin seeds|
|1||Loaf French bread; sl round, toast|
|Fresh basil leaves; garnish|
WALDINE VAN GEFFEN VGHC42A
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.