4 lg. red peppers
1/4 c. olive oil
2 tbsp. lemon juice
1/2 tsp. salt

Quarter peppers lengthwise and remove stems and seeds. Place, peel side up, in broiler pan. Broil 2 inches from the heat for about 15 minutes or until charred.

Immediately place in a paper bag, close tightly, and allow to cool. Peel peppers. Cut lengthwise into 1/2 inch wide strips.

Combine oil, lemon juice and salt. Pour mixture over peppers and toss gently. Let stand at room temperature about 1 hour, stirring occasionally.