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Marinated roasted pepper tapas

Yield: 4 To 6 MMMMM--

Ingredients:

• 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

Instructions:

-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.

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