Bell Pepper Antipasto

• 6 medium-sized bell peppers
• 2 tbsp. olive oil
• ½ tsp. salt
• ½ to 1 tsp. basil
• ½ tsp. marjoram or oregano
• Fresh black pepper, to taste
• 2 medium cloves garlic, minced
• 1 to 2 tbsp. red wine vinegar

1. Stem and seed the peppers, then cut them into thin strips.
2. Heat olive oil in a heavy skillet. Add peppers, salt, herbs, and black pepper. Cook, stirring over medium heat for about 5 minutes. Then add garlic. Sauté another few minutes, or until the peppers are just tender.
3. Remove from heat, and immediately stir in the vinegar. Let marinate at room temperature for at least an hour. Store in the refrigerator, tightly covered. Serve at any temperature.

Serves about 6 antipasto servings