Roasted Peppers With Black Olives

• 3 orange bell peppers
• 3 red bell peppers
• 3 yellow bell peppers
• 3 tablespoons olive oil, preferably extra-virgin
• 1 tablespoon red wine vinegar
• 1 small clove garlic, chopped
• Salt and pepper
• 8 pitted black Mediterranean-style olives
• 20 small leaves fresh mint

1. Broil peppers 4 to 5 inches below heat source, turning every 5 minutes, until skins are blackened, about 25 minutes. Transfer to a large bowl, cover with a large plate or plastic wrap and let steam until cool enough to handle. Peel peppers, trim, discard seeds and ribs, and cut lengthwise into 1/2-inch-wide strips.
2. In a serving bowl, toss together peppers, oil, vinegar and garlic; season with salt and pepper. Let stand at least 1 hour before serving. (Salad can be refrigerated, tightly wrapped, for up to 3 days.)
3. Just before serving, toss olives with peppers. Sprinkle salad with mint and serve at room temperature.

orange bell peppers, red bell peppers, yellow bell peppers, olive oil, red wine vinegar, clove garlic, salt, black mediterraneanstyle, mint

Taken from www.myrecipes.com/recipe/roasted-peppers-with-black-olives (may not work)