Marinated Red Peppers

*1 lg. red bell pepper *1 Tbsp. olive oi *1 lg. clove garlic, minced *1/4 tsp. dried oregano *salt and fresh ground pepper

1. Broil the pepper under a preheated broiler about two inches away from teh heat, turning every 5 minutes, until the skin is blistered and blackened, but not ashy, all over, 15-20 minutes. Transfer the pepper to a bowl and cover tightly with plastic wrap. Let stand for 10-15 minutes. Slide the skin off with your fingers. Remove and discard the stem. 2. Place the pepper on a cutting board and cut it so that it lies flat. Remove and discard the seeds and ribs, and then cut the pepper into thin strips. 3. In a bowl, stir together the olive oil, garlic and oregano. Add the bell pepper strips and toss to coat. Season to taste with salt and pepper. Let the peppers marinate for at least 30 minutes or for up to an hour at room temperature. Use the peppers right away or refrigerate in an airtight container for up to 4 days. Makes enough for one medium pizza. -Recipe from "Pizza and other Savory Pies" by Brigit Binns