2 green bell peppers
2 red bell peppers
2 yellow bell peppers
1 clove garlic
2 tbsp. red wine vinegar
Salt & pepper
6 tbsp. olive oil

Heat broiler. Put peppers on a baking sheet and broil, turning occasionally, until peppers are charred and blistered, about 30 minutes. When peppers are cool enough to handle, pull off all the skin. Discard seeds. Cut into approximately 1 inch strips and put in a bowl. Mince garlic.

In a small jar, shake together garlic, vinegar, 1 1/2 teaspoons salt and 1/2 teaspoon pepper; shake until salt dissolves. Add oil and shake again to combine. Pour over peppers. Cover and refrigerate until needed. Bring back to room temperature before serving. Taste for seasoning and add salt and pepper if needed.