2 large red bell peppers
1 large green bell pepper
1 large yellow bell pepper
3 large cloves of garlic, finely minced
1/3 cup extra virgin olive oil
1/4 cup red wine vinegar
Dash of salt
Fresh ground black pepper to taste

Roast whole peppers on a broiler pan on the highest rack setting under the broiler. Turn each pepper until all sides are charred. Remove from broiler and place peppers in a small paper sack or plastic bag until cool. After peppers have cooled, remove charred skin, membranes and all seeds. Cut peppers into 1/4 inch strips and place on a shallow refrigerator dish. Mince garlic, add oil, vinegar, salt and freshly ground pepper to taste. Marinate for at least 3 hours. Serve as an antipasto with imported provolone and French bread. Peppers will keep indefinitely in the refrigerator. Very good with Feta cheese and a glass of white wine.