- 3 large green bell peppers
- 3 large red bell peppers
- 1/4 cup olive oil
- 1/4 cup vinegar
- salt and pepper
- Roast peppers whole on the grill until their skins blister.
- Turn frequently so that all sides are roasted on grill. Peel the skins, and remove seeds and stems.
- Slice into strips and coat with olive oil, vinegar, salt, and pepper.
- Serve at room temperature, or chill and serve as a salad.