Sweet Red Pepper Salad

• 6 medium sweet red peppers
• 1/2 c. olive oil or vegetable oil
• 1/4 c. chopped fresh parsley
• 2 to 3 garlic cloves, minced
• 1/2 tsp. dried oregano
• 1/4 tsp. salt
• lettuce leaves, optional

1. Place whole peppers on a broiler pan; broil 4 inches from the heat until the skins blister, about 2 to 3 minutes.
2. With tongs, rotate pepper slightly; broil until all sides are blistered and lightly blackened.
3. Place pepper in a brown paper bag; close bag and let stand for 15 to 20 minutes.
4. Peel off the charred skin and discard; remove stem and seeds.
5. Cut peppers into 1/4 inch wide strips.
6. In a shallow container, combine the oil, parsley, garlic, oregano and salt; add peppers and toss.
7. Cover and chill for 3 to 4 hours.
8. Serve on lettuce leaves if desired.
9. Yield: 6 servings.

sweet red peppers, olive oil, fresh parsley, garlic, oregano, salt, lettuce leaves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=6040 (may not work)