2 lbs. bell peppers (green, red, orange and/or yellow)
3 garlic cloves, minced
1 tsp. salt
1/4 cup olive oil
2 tbsp balsamic vinegar
1/2 tsp ground black pepper
1/4 cup crumbled feta cheese

Directions:
1. Core, seed and rinse peppers. Cut each pepper into fourths.
2. Place peppers into a resealable plastic bag.
3. In a small bowl, combine garlic, salt, olive oil, balsamic vinegar and pepper. Mix well.
4. Pour sauce over the pepper chunks, reseal the bag and shake well.
5. Place peppers, smooth side down onto a heated saucepan. Cook 6 to 8 minutes, turning frequently.
6. Cut peppers into 1/2 inch strips.
7. Arrange on a plate and sprinkle with feta cheese. Enjoy!

Serves 4.

Additional information:
 - Bell peppers are an excellent source of Vitamin A and C, two very powerful antioxidants. Vitamin C helps the body heal from wounds, strengthens the immune system and maintains our teeth and bones.
 - Choose firm, brightly colored peppers with tight skin that are heavy for their size. Avoid dull, shriveled or pitted peppers. To keep them fresh, refrigerate for up to 5 days.