Ingredients

2 red bell peppers
2 yellow bell peppers
4 tablespoons olive oil
1 tablespoon dry sherry
1 tablespoon white wine vinegar
1 teaspoon minced garlic
Pinch of sugar
Salt and Pepper to taste
1 tablespoon Capers
8 small Spanish olives
2 tablespoons chopped fresh marjoram

Preheat the broiler of the oven. Place the red and yellow peppers on a wire rack or broiler pan. Cook under a hot broiler until skins are blackened. Turn frequently. Total time, approximately 10 minutes.

Place roasted peppers in a bowl and cover tightly with plastic wrap. Let peppers stand for about 15 minutes until cool. Pierce peppers to allow juices to drain. Reserve juices.  Transfer peppers to a cutting board.  Peel off the blackened skin and discard. Cut the peppers in half and remove stem and seeds. Cut each pepper into 1/4 - 1/2 inch strips and arrange on serving platter.

Strain the reserved pepper juices as necessary. To the reserved pepper juices add the olive oil, sherry, vinegar, garlic, sugar, and a pinch of salt and pepper. Whisk ingredients together and drizzle over salad. Sprinkle with capers, olives and chopped marjoram.