Three-Color Sweet Peppers

Simple, tasty, colorful, goes with almost anything, and the left-overs (if any) are fine cold.

1. Wash a red sweet pepper, a yellow one, and an orange one (green peppers not as good in this recipe). We are talking about sweet peppers, not the hot ones.
Slice into quarters, thirds, or sixths, as you like, removing all seeds and white material inside.

2. In a bowl put:
A tablespoon of Lime Oil if you can find it (not now available on Anguilla). In default of lime oil, put in some lime juice, plus some lime pulp if you have the patience to remove it. Small bits of the zest of the lime are good too, but peel so that only the oily outer skin is removed, not the white pithy part.
A tablespoon or more of best olive oil;
A couple of teaspoons of Balsamic Vinegar;
[Optional] A teaspoon of soy sauce;
A couple of cloves of finely chopped garlic;
Several grinds of black pepper (must be fresh ground);
Small amount of salt (use less if soy sauce added).

3. Add sliced peppers to bowl, mix to coat. Coat a large sauté pan with a little olive oil, add everything in the bowl. Cook over medium heat, with peppers skin side down to allow skin to char a bit. When cooked to degree of softness you prefer, mix the contents of pan, serve in warmed bowl as a vegetable or a side dish.

4. If there are any left-overs, chill and serve in a salad, particularly good with a dressing made with a little lime juice.

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