Mixed Pepper Salad

I love roasted peppers and with a combination of green, yellow and red peppers this sounds delicious and colorful. It is from "Portuguese Cooking" by Carol Robertson. (The cooking time indicated includes the chilling time.)

• Ready In: 3 hrs 45 mins
• Serves: 4

Ingredients

• 2  green bell peppers
• 2  yellow bell peppers
• 2  red bell peppers
• 1⁄3 cup olive oil (Portuguese or Spanish if available)
• 1  garlic clove, minced
• 6  pepperoncini peppers (whole, pickled)

Directions

1. Preheat the broiler.
2. Place peppers on a broiler pan and place under the broiler, turning occasionally, until the skins become blackened (about 15-25 minutes).
3. Remove from the oven and place in a paper bag or cover with foil until cool enough to handle.
4. Using a sharp knife, peel off and dispose of the charred skins.
5. Core and seed the peppers.
6. Cut each pepper into 8-10 long strip; place in a bowl.
7. In a small bowl stir together the oil and garlic.
8. Seed and stem the pepperocinis, slice into thin rounds and stir into the oil.
9. Pour oil mixture over the peppers, toss, cover and refrigerate until chilled.
10. Refreshing with grilled or broiled meats.