Makes 1 cup, enough for 4 antipasti servings or 6 servings on a crudite plate

Makes 1 cup, enough for 4 antipasti servings or 6 servings on a crudite plate

• 2 medium red or yellow bell peppers, or one of each
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon salt
• 2 teaspoons chopped fresh marjoram leaves, or 1 teaspoon chopped fresh thyme leaves (optional)

Roast, grill, or broil the peppers. After peeling, stemming, halving, and seeding the peppers, cut them lengthwise into 1/4-inch-wide strips. Toss the strips with the other ingredients. Serve cool or at room temperature.