recipe by Lori Ross
1 tbsp olive oil
6 bell peppers, seeded and quartered lengthwise
3 tbsp balsamic vinegar
1 tsp sugar
Mix vinegar with sugar in a small bowl until sugar dissolves. Heat olive oil in skillet and add bell peppers. Cook for 5-8 minutes on medium high until peppers are soft but not browned or wilted or put peppers on grill for several minutes on each side to soften. Place cooked peppers in salad bowl or shallow platter and toss with vinegar and sugar dressing. Serve warm or room temperature.