Three Large Red Bell Peppers

Three Tablespoons Of Olive Oil, Divided

Two Teaspoons Of Balsamic Vinegar

A Teaspoon Of Sea Salt

1/4 Teaspoon Of Ground Black Pepper

Preheat the oven to 425 degrees.

Rub the outside of the peppers with a tablespoon of olive oil. Place the peppers on a cookie sheet. Put the cookie sheet in the oven and roast the peppers for 30 minutes or until the outside skin turns dark brown (almost black). Remove the peppers and place them in a bowl.  Cover the bowl with plastic wrap. Let the peppers cool for 15-20 minutes. Note: You can roast these peppers on a covered gas or charcoal grill for added flavor.

Peel as much of the charred skin off of the peppers as you can. Remove the stem and most of the seeds. Cut the peppers into 1/2 inch wide, 3 inch long strips. Note: Never rinse the peppers with water as this will cause the peppers to lose their flavor.

Put the pepper strips into a mixing bowl. Add the sea salt, the black pepper, the balsamic vinegar, and two tablespoons of olive oil. Mix well. Taste and add more sea salt and/or black pepper, if desired. Serve at room temperature or save in a glass jar in the refrigerator for future use.

Note: These peppers are great on sandwiches.