Marinated Peppers, Artichokes, And Olives

• 3 red bell peppers
• 3 yellow bell peppers
• 2 (14-ounce) cans artichoke bottoms or small hearts, quartered
• 5 garlic cloves, sliced
• 1 cup mixed olives
• 3/4 cup extra virgin or virgin olive oil
• 1/3 cup sherry vinegar
• 1 teaspoon herbes de Provence or dried Italian seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon coarsely ground black pepper

1. Preheat broiler with rack 6 inches away from heat. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on an aluminum foil-lined baking sheet. Broil, turning once, 15 minutes or until blackened and charred. Place peppers in a plastic storage bag, and seal. Let stand 15 minutes. Peel and discard skins; cut peppers into strips.
2. Combine peppers and remaining ingredients in a large bowl. Transfer to 2 (1-quart) jars, if desired. Will keep in refrigerator up to 3 weeks.

red bell peppers, yellow bell peppers, artichoke bottoms, garlic, mixed olives, extra virgin, sherry vinegar, herbes, salt, ground black pepper

Taken from www.myrecipes.com/recipe/marinated-peppers-artichokes-olives (may not work)