Mixed Pepper Salad

3 Red Peppers
3 Green Peppers
3 Yellow Peppers
3 TBSspoons of Vegetable Oil
9 TB Spoons of Sun Flower Oil
3 TB Spoons of Lemon Juice
3 TBS of White Wine Vinegar
1 Small Clove of Garlic Minced
Pinch Salt
Pinch Cayenne Pepper
Pinch of Sugar
3 Hard Cooked Eggs
1/3 Cup of Black Olives pitted (Optional)

Wash and cut all peppers in half and remove the seeds and cores. With the palm of your hand lightly press the halved peppers down onto a flat surface, to flatten them out. Brush the skin on each side with a little bit of vegetable oil and place under a preheated hot broiler. Cook until the skins begin to char and split. Remove the pepper from the broiler and wrap them in a clean dishtowel. Allow to stand for 10 - 15 minutes. Put the sunflower oil, lemon, juice, vinegar garlic, salt pepper and sugar into a small bowl and beat together well. Shell the eggs and cut each one into four. Unwrap the peppers and carefully peel away the burnt skin. Cut the peppery flesh into thick strips about 1 inch wide. Arrange the pepper strips in a circle alternating the colors all the way round. Arrange the olives (optional) and quartered eggs in the center. Chill salad for one hour before serving.