A vinaigrette with pan-roasted coriander and cumin seeds perfectly complements the sweetness of charred peppers.
1. Roast bell peppers on baking sheet under broiler until skins are black on all sides, turning occasionally. Transfer to bowl, cover, and cool 15 minutes. Halve bell peppers, remove seeds, rub off skins, and slice in 1/2-inch-thick strips.
2. Heat skillet over medium-high heat. Add cumin and coriander seeds, and cook 2 minutes, or until brown and fragrant, shaking pan constantly. Cool on plate. Pound to coarsely ground consistency in mortar and pestle, or grind in spice mill. Transfer to bowl. Whisk in oil, vinegar, and salt. Arrange pepper strips in rows on platter, and drizzle vinaigrette over top.