Moroccan Tri-Color Pepper Salad

• 3 yellow bell peppers
• 3 red bell peppers
• 2 orange bell peppers
• 2 tablespoons fresh lemon juice
• 1 1/2 tablespoons extravirgin olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon ground coriander
• 3 garlic cloves, minced
• 1/4 cup chopped fresh cilantro

1. Preheat broiler.
2. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 20 minutes or until blackened. Place in a large zip-top plastic bag; seal. Let stand 20 minutes. Peel and cut into (1/4-inch-wide) strips.
3. Combine juice and next 5 ingredients (through garlic) in a medium bowl, stirring well with a whisk. Add peppers to bowl; toss gently to combine. Cover and chill overnight. Sprinkle with cilantro before serving.

yellow bell peppers, red bell peppers, orange bell peppers, lemon juice, extravirgin olive oil, kosher salt, freshly ground black pepper, ground coriander, garlic, fresh cilantro

Taken from www.myrecipes.com/recipe/moroccan-tri-color-pepper-salad (may not work)