4 thick, meaty green bell peppers
4 med. sized potatoes
1/2 c. olive or salad oil
1/3 c. vinegar
Salt & pepper to taste
10-20 fresh basil leaves
4 med. sized tomatoes, cube

Marinate tomatoes in part of oil and vinegar, salt and pepper and basil leaves. Bake peppers in a 400 to 450 degree oven. Remove and peel skin away. Remove and discard seeds. Cut pepper into 1" pieces. Bake potatoes and while still hot peel and cut into cubes. Combine peppers and potatoes and any juice from peppers, add salt and pepper and the rest of the oil and vinegar. Just before serving mix in the tomatoes. Add more or less oil and vinegar according to your own taste.