Roasted Peppers With Nectarines

• 2 pounds Anaheim chiles (about 9), halved, cored, cut lengthwise into 1" strips
• 2 pounds green bell peppers (about 5), halved, cored, cut lengthwise into 1" strips
• 1/3 cup extra-virgin olive oil
• 1/2 teaspoon kosher salt plus more for seasoning
• 1/2 teaspoon sugar
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground cumin
• Freshly ground black pepper
• 2 pounds ripe nectarines (about 5)
• 1 tablespoon fresh lemon juice

1. Preheat oven to 400u0b0F. Toss chiles, bell peppers, oil, 1/2 teaspoon salt, sugar, coriander, and cumin in a large bowl. Season to taste with black pepper and toss to coat evenly. Arrange peppers in a single layer in a large roasting pan, overlapping as needed.
2. Roast until peppers are soft and edges begin to brown, about 1 hour. Transfer to a large bowl. Halve, pit, and slice nectarines; add to warm peppers. Add lemon juice and toss to combine. Season to taste with salt and pepper.

anaheim chiles, green bell peppers, extravirgin olive oil, kosher salt, sugar, ground coriander, ground cumin, freshly ground black pepper, nectarines, lemon juice

Taken from www.epicurious.com/recipes/food/views/roasted-peppers-with-nectarines-395485 (may not work)