Lemon and cumin really work well with bell peppers, especially green bells. Lemon, of course, brightens up most ingredients and the cumin brings an earthy, herbaceous quality. This is good as a side, in sandwiches, over greens, over grain. Try this with other summer vegetables, like zucchini and eggplant. As well, experiment with other spices, or spice combinations.

1 T vegetable oil
3 – 4 bell peppers, halved, seeded, ribs removed, sliced or chopped

1/4 c finely chopped scallion or (sweet) onion

6 T extra-virgin olive oil, or other salad oil
3 T lemon juice
1 t ground cumin
1 t honey or other sweetener, optional
1 clove garlic, minced
2 T fresh, chopped herb or 2 t dried herb
salt and pepper, to taste

1. Heat oil in a skillet. Add pepper pieces and sauté until slightly soft, a few minutes, or longer for a more tender vegetable. Transfer to a bowl and let cool. Add chopped scallion and combine.

2. Combine remaining ingredients until emulsified. Pour over bell peppers and scallion. Toss to combine. Taste for seasonings. Serve immediately or, better, allow to marinate for about an hour.