Marinated Roasted Red Peppers

• 3 large red bell peppers (2 lb total)
• 1 tablespoon pomegranate molasses or high-quality balsamic vinegar
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin

1. Lay peppers on their sides on racks of gas burners and turn flames on moderately high.
2. Roast, turning frequently with tongs, until skins are blackened, 5 to 8 minutes.
3. (Or broil on rack of a broiler pan about 4 inches from heat, turning frequently, 15 to 20 minutes.)
4. Transfer to a bowl, then cover and let steam 10 minutes.
5. Peel peppers and discard stems and seeds.
6. Cut lengthwise into 1-inch-wide strips.
7. Whisk together remaining ingredients in a bowl and add peppers, tossing to coat.
8. Marinate at room temperature, tossing occasionally, at least 1 hour.

red bell peppers, pomegranate molasses, lemon juice, salt, ground cumin

Taken from www.epicurious.com/recipes/food/views/marinated-roasted-red-peppers-105213 (may not work)