Name: Roasted Peppers with Nectarines
Yield: 6 to 8 Servings
Ingredients: 2 pounds Anaheim chiles (about 9), halved, cored, cut lengthwise into 1-inch strips; 2 pounds green bell peppers (about 5), halved, cored, cut lengthwise into 1-inch stripst; 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

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