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Preheat oven to 425. Remove core and seeds from peppers, cutting each one into fourths. Lightly oil skins and place skin side up on greased sheet pan. Roast for about 30 minutes until skins blacken and peppers are soft. Remove to plate and let cool. Peel away skin and slice peppers thinly (or cut with kitchen scissors) into a bowl, then stir in oil (I thought 1/2 cup was too much, try 1/4 cup), vinegar and seasonings. Store in a jar in the fridge for up to 3 weeks. Great in Chicken & Pine Nut Salad. Makes about 2-1/2 cups.