From Vic's Recipes

Adapted from Cucina Fresca by Viana LaPlace and Evan Kleiman

Serves 4

4 to 6 red bell peppers
Olive oil

Cut the tops and bottoms off from the peppers. Remove the seeds and the white ribs inside. Cut the peppers into 1/2 inch vertical slices.

Cover the bottom of a skillet or saucier with a light coating of olive oil, and turn the heat to medium. Add the sliced peppers. Stir. When the peppers get hot, turn the heat down to moderate, and cook the peppers s l o w l y until soft with a few browned edges.

When done, put the peppers with their oil into a bowl or onto a platter. Cool to room temperature.