Serves: 5
Total Calories: 104
Yield: 2 Cups

2 1/2 pounds red, orange, and/or yellow bell pepper
1 cup fresh squeezed lemon juice
1/4 cup extra virgin olive oil
10 cloves garlic crushed
1 1/2 tablespoons sea salt

1. Place the peppers on a heated grill, and rotate several times until lightly charred on all sides. Transfer to a large bowl.

2. When the peppers are cool enough to handle, scrape off and discard the charred skin with your fingers, and lightly rinse under running water.

3. Make a slit down the side of each pepper, and remove and discard the seeds and veins. Tear or cut the peppers into wide strips (1/8 to 1/2 inch), and place in a mixing bowl.

4. Heat the lemon juice, oil, garlic, and salt in a small pot over medium-high heat until almost boiling. Pour over the peppers, cover, and let marinate overnight on the kitchen counter.

5. Transfer to a clean pint jar, and store in the refrigerator, where it will keep up to four months.

For a Change . . .
• Instead of grilling, cook the peppers in an oven broiler, or over the open flame of a gas burner.
• Slightly vary the amounts of lemon juice, olive oil, garlic, and/or salt.
• Use umeboshi vinegar for some of the lemon juice and salt.

Nutritional Facts:

Serves: 5
Total Calories: 104
Calories from Fat: 96

More Recipes from the Going Wild in the Kitchen Cookbook:
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Feta Cheese Salad
White Bean Salad with Fresh Fennel and Capers
Japanese Sea Vegetable and Noodle Salad
Quinoa Tabouli
Crisp Cababge Salad with Watercress and Caraway Seeds
More Creative Salad Ideas
Marinated Sun-Dried Tomatoes with Calendula Flowers
Feta Cheese Salad with Kamut Pasta
Marinated Red Peppers with Lemon and Garlic
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Curried Vegetable Knishes with Chickpeas
Melted Goat Cheese Sandwich with Arugula and Sun Dried Tomatoes
Ginger Tempeh Sushi