6 large red, orange or yellow bell peppers, cut in half lengthwise
4 eggs, hard cooked & shelled
12 black olives, pitted
olive oil to taste
wine vinegar to taste
salt & pepper to taste
Broil and skin peppers. Remove any cores and seeds and cut flesh into thin strips. Arrange on serving platter.
Cut eggs into wedges and arrange over bell pepper strips along with olives.
Drizzle oil and wine vinegar over top to taste.
Serves 4