Active time: 25 min Start to finish: 1 1/2 hr

　　

Ingredients

Makes 6 servings

　　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

　　

Step 1

Lay peppers on their sides on racks of gas burners and turn flames on moderately high. Roast, turning frequently with tongs, until skins are blackened, 5 to 8 minutes. (Or broil on rack of a broiler pan about 4 inches from heat, turning frequently, 15 to 20 minutes.)

　　

Step 2

Transfer to a bowl, then cover and let steam 10 minutes. Peel peppers and discard stems and seeds. Cut lengthwise into 1-inch-wide strips.

　　

Step 3

Whisk together remaining ingredients in a bowl and add peppers, tossing to coat. Marinate at room temperature, tossing occasionally, at least 1 hour.

　　Cooks' note:

　　• Peppers can marinate, covered and chilled, up to 3 days.