Tricolor Charred Peppers with Cumin-Coriander Vinaigrette

1. 1

   Roast bell peppers on baking sheet under broiler until skins are black on all sides, turning occasionally.

2. 2

   Transfer to bowl, cover, and cool 15 minutes.

3. 3

   Halve bell peppers, remove seeds, rub off skins, and slice in 1/2-inch-thick strips.

4. 4

   Heat skillet over medium-high heat.

5. 5

   Add cumin and coriander seeds, and cook 2 minutes, or until brown and fragrant, shaking pan constantly.

6. 6

   Cool on plate.

7. 7

   Pound to coarsely ground consistency in mortar and pestle, or grind in spice mill.

8. 8

   Transfer to bowl.

9. 9

   Whisk in oil, vinegar, and salt.

10. 10

    Arrange pepper strips in rows on platter, and drizzle vinaigrette over top.

* Per serving · 4 servings · Values may vary.

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