Roasted Pepper Salad (Pimentos Assados)

This is a traditional Portuguese salad. Colorful and delicious. 

6 large red, yellow and orange (2 of each color)

1/4 cup olive oil

1 tbsp white wine vinegar

1/2 tsp salt

1/8 tsp freshly ground pepper

Cut the peppers in half, remove the seeds and put them under the broiler for 15-20 minutes, until blackened and blistered. Transfer to a plastic bag, seal and let steam for 20 minutes. Peel the peppers and cut into 1/2-inch wide strips.

Whisk  together remaining ingredients in a medium bowl and add peppers. Toss to coat. Refrigerate at least  4 hours or overnight. Let stand 30 minutes at room temperature before serving.

Adapted from BETTY CROCKER'S NEW INTERNATIONAL COOKBOOK by Betty Crocker