MARINATED ROASTED PEPPER TAPAS

• ------------WALDINE VAN GEFFEN VGHC4 2 A----------------------
• 1 lg Red bell pepper; roast, 1 "
• -square or diamond pcs
• 1 lg Yellow bell pepper; roast,
• -1 " square or diamond pcs
• 1 cl Garlic; slice thin
• 3 tb Olive oil
• 1 tb Sherry wine or white wine
• -vinegar
• 1 tb Capers; rinse, drain
• 1 ts Sugar
• 1 /2 ts Cumin seeds
• 1 Loaf French bread; sl round,
• -toast
• Fresh basil leaves; garnish

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.