Roasted Peppers

Cut the bell peppers in half lengthwise, and discard the seeds and membranes.

Place pepper halves, skin side up, on a foil-lined baking sheet, and flatten with palm of hand. Broil for 12 minutes or until blackened and charred.

Place the peppers in a zip-top heavy-duty plastic bag, and seal; let stand for 15 minutes.

Peel and discard skins.

Cut bell peppers into strips.

Combine the roasted bell pepper strips, vinegar, and salt in a bowl, and toss well.