Serves 2 to 4 as a first course
This makes a very good addition to an antipasto, or it can be served as a separate course.
• 2 large green bell peppers
• 2 large red bell peppers
• 1 Tbs. olive oil
• 1 tsp. white wine vinegar
• 1 tsp. fresh lemon juice
• salt to taste
• fresh-ground black pepper to taste
1. Roast the peppers under the broiler, turning them frequently, until the skins are blistered and brown. Remove the peppers and let them cool until you can handle them easily.
2. Peel the charred, papery skin from the peppers carefully, then cut them open and remove the seeds and ribs. Slice the peppers evenly into pieces about 2 inches long and ½ inch wide and put them in a bowl.
3. Add the oil, vinegar, lemon juice, salt, and black pepper to the pepper slices, mix it all up very well, and chill before serving.
