1 red bell pepper
1 orange bell pepper
1 yellow bell pepper
1 green bell pepper
1/2 red onion
1/3 cup extra virgin olive oil
1/4 cup red wine vinegar
2 cloves garlic, pressed
1 tablespoon fresh minced oregano or 1 teaspoon dried
sea salt to taste
1) Combine olive oil, red wine vinegar, garlic, and oregano and set aside. Core bell peppers and cut lengthwise into 1/4 inch slivers. Cut onion lengthwise and sliver. Combine peppers and onion in a large bowl and add dressing and salt to taste. I find it best to refrigerate for a few hours, stirring occasionally to work the peppers on top down into the dressing.
Source of recipe: My version of cooked peperonata.