What you'll need to serve 4-6:
2 (12-ounce) jars roasted red or yellow bell peppers (or combination), cut in ¼-inch strips
1 medium red onion, peeled and thinly sliced
3 scallions, finely chopped
2 garlic cloves, minced
1 lemon
1 teaspoon ground cumin
¼ teaspoon ground cinnamon
½ teaspoon paprika
¼ teaspoon chili powder
6-8 tablespoons extra virgin olive oil
Salt and pepper to taste
1 tablespoon finely chopped fresh Italian parsley leaves

What you'll do:
In a medium bowl, gently combine the pepper strips, red onion, scallions and garlic. Set aside.

In another bowl, juice the lemon (3-4 tablespoons juice), discarding any seeds. Add the cumin, cinnamon, paprika, and chili powder, and whisk in the olive oil.

Pour some of the dressing over the pepper mixture, gently toss, and taste. Add additional dressing as desired and season to taste with the salt and pepper. Add the fresh parsley and serve at room temperature.

Thoughts and variations: Add some toasted pine nuts or walnuts. Serve on crostini as an appetizer and top with goat cheese or feta. Serve as part of an antipasto platter. Use mixture on sandwiches. Mix with cooked pasta shells for a pasta salad. Use a sherry or balsamic vinegar instead of lemon juice. Substitute cilantro for the parsley. Grill or roast your own peppers instead of buying jarred (about 6-8).