Pickled Peppers

• 2 each sweet red bell peppers
• 2 each sweet yellow bell peppers
• 2 each green bell peppers
• 1 cup olive oil, extra-virgin
• 3 tablespoons white wine vinegar

1. Preheat the oven.
2. Roast the peppers on a baking tray for 20 minutes, turning once after 10 minutes.
3. Leave to cool.
4. Remove skins, stalks and seeds.
5. Cut peppers intolarge pieces.
6. Mix the oil and vinegar together in a jug.
7. Pour this mixture into the bottom of a vlean, sterilised jar and fill with the peppers in layers of alternating colour (photo shows three layers - green bottom, red middle, yellow top - in a square, clamp-top jar).
8. Finish with a layer of oil to cover the peppers completely and seal.

sweet red bell peppers, sweet yellow bell peppers, green bell peppers, olive oil, white wine vinegar

Taken from recipeland.com/recipe/v/pickled-peppers-39792 (may not work)