6 medium Bell Peppers, in colorful combonation
1 T. Olive Oil
1 T. Red Wine Vinegar
1 clove Garlic, crushed
1/2 tsp. dried Oregano
1/4 tsp. Black Pepper

Preheat the broiler. Place peppers on the broiler rack and broil about 6 inches from heat, turning three times, until the skins are charred and blistered all over, 5-8 minutes. Transfer peppers to a papper bag and let steam until cool enough to handle. Temove stems, seeds, and skins of the peppers over a bowl to catch the juices. Cut peppers into 1/1″ strips and place in serving dish. To juices in bowl add remaining ingredients and mix well. Pour over peppers and allow to sit at room temperature an hour before serving.

Yield: 4 servings
Calories: 79
Fat: 4g
Fiber: 2g