1 lb. mixed red and green bell peppers
3 T. extra-virgin olive oil
1 T. lemon juice
1/2 tsp. ground cumin
1/4 tsp. finely minced fresh cilantro
2 tsp. finely chopped flat-leaf parsley
salt and freshly ground black pepper to taste
Place the peppers on a rack under the broiler and grill them until they are charred black on the outside,
turning them frequently. When they are charred, wrap them in paper towels and let them stand for 10 minutes or more
(this will make the skin come off more easily). With a sharp paring knife, peel and core the bell peppers, cut them
into long thin strips, and arrange them on a serving dish. Whisk the olive oil, lemon juice. cumin, cilantro, parsley,
salt and pepper and drizzle over the pepper strips. Serve warm or at room temperature.