Greek Roasted Pepper Salad

• 6 large sweet bell peppers (green, red or yellow)
• 14 cup olive oil
• 2 tablespoons Worcestershire sauce
• 2 tablespoons hot sauce
• 2 tablespoons red wine vinegar
• 1 garlic clove, minced
• 12 cup olive, pitted (Kalamata or Greek)
• 14 cup feta cheese, crumbled

1. Grill peppers over high heat for 15 minutes or until skin is charred, turning often.
2. Place the peppers into brown paper or plastic bag.
3. Let stand at room temperature for about 30 minutes until cool enough to handle.
4. Peel away charred skin with paring knife under cold running water.
5. Remove and discard seeds and stems.
6. Drain peppers on paper towels.
7. Cut into thin strips.
8. Place pepper strips into a large bowl.
9. Add oil, Worcestershire, hot sauce, vinegar, garlic and olives.
10. Toss well to coat evenly.
11. Sprinkle with cheese just before serving.

sweet bell peppers, olive oil, worcestershire sauce, hot sauce, red wine vinegar, garlic, olive, feta cheese

Taken from www.food.com/recipe/greek-roasted-pepper-salad-179407 (may not work)