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Roasted Peppers with Nectarines

Name: Roasted Peppers with Nectarines
Ingredients: 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; Ingredient info: Anaheim chiles, also known as California chiles, are available at many supermarkets and at Latin markets.

A small grocery run gets this on the table.

Ingredients

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directions

1.
Preheat oven to 400°F. 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.

Recipes sourced from Epicurious.com.

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