Roasted Bell Peppers Salad

• 1 red bell pepper, roasted and peeled
• 1 yellow bell pepper, roasted and peeled
• 1 orange bell pepper, roasted and peeled
• 1 purple bell pepper, roasted and peeled
• 2 tablespoons minced shallots
• 12 cup olive oil
• 13 cup dry white wine
• 12 cup white wine vinegar
• 1 teaspoon dried oregano
• 1 tablespoon sugar
• 12 teaspoon cayenne pepper

1. You may use any color combination of peppers as long as there are 4 peppers to each recipe.
2. Roast and peel peppers: Put peppers on a foil-lined cookie sheet and place them directly under the broiler.
3. Leave them there until the skins turn black, then turn them with tongs.
4. When all sides are black, remove them to a small paper bag and fold shut.
5. Leave for 15-20 minutes before picking off the skin and removing the seeds.
6. Cut each pepper into strips and place in a shallow dish.
7. Combine all other ingredients in a small saucepan and bring to a simmer.
8. Pour over the peppers.
9. Allow to cool and refrigerate.
10. Bring back to room temperature before serving.

red bell pepper, yellow bell pepper, orange bell pepper, purple bell pepper, shallots, olive oil, white wine, white wine vinegar, oregano, sugar, cayenne pepper

Taken from www.food.com/recipe/roasted-bell-peppers-salad-62447 (may not work)