• broiler pan
• clean kitchen towel
• non-stick frying pan
• wooden spoon
• small bowl
• whisk

• 2 green peppers, quartered and seeded
• 1 red pepper, quartered and seeded
• 3 T olive oil
• 2 T onion, minced
• 1 clove garlic, minced
• 2 medium, very ripe tomatoes, peeled, seeded, and diced
• ½ t salt
• 1 t ground cumin
• ¼ t cayenne
• ½ t balsamic vinegar
• pinch salt
• black pepper

Place peppers skin-side up on broiler pan in a single layer. Broil 6 inches from the heat, moving them occasionally, until they are evenly charred - 10 to 13 minutes. Remove from broiler, cover with kitchen towel, and let sit for 10 minutes. Peel both color peppers. Dice the green ones and set aside. Arrange the red pepper quarters on one large or four small plates and set aside.

Heat 2 T oil over medium-high heat, sauté onion for one minute, then add garlic and sauté for another 30 seconds. Add green peppers, lower heat to medium, and cook, stirring frequently, for 5 minutes.

Stir in tomatoes, salt, cumin, and cayenne and cook until some of the liquid boils away, about 6 minutes.

Whisk together remaining T oil, vinegar, salt, and pepper. Pour over the red peppers, then top with green pepper mixture. Serve now or refrigerate and serve cold.

Adapted from Madhur Jaffrey's World Vegetarian, in which it's called "North African Green and Red Pepper Salad."

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