Roasted Pepper Salad (Pimentos Assados)

Ingredients

• 6 large green, red or yellow bell peppers (or combination)
• 1/4 cup olive or vegetable oil
• 1 tablespoon white wine vinegar
• 1/2 teaspoon salt
• 1/8 teaspoon coarsely-ground pepper

Instructions

1. Set oven to broil or 550 degrees F.
2. Arrange peppers on rack in broiler pan. Broil with tops about 5 inches from heat, turning frequently, until blistered on al sides, about 20 minutes.
3. Place peppers in plastic bag; seal bag. Let stand until peppers can be peeled easily, about 20 minutes.
4. Remove skin, stems and seeds from peppers. Cut peppers into 1/2-inch wide strips, and place in nonreactive bowl.
5. Shake remaining ingredients in tightly covered jar; pour over peppers.
6. Cover and refrigerate at least 4 hours.
7. Remove from refrigerator 30 minutes before serving.

Yield: 6 servings