When bell peppers are in season, I like to roast them. My mom would usually make this salad(without the trimmings) for us while growing up...it was delicious! I usually do a simple vinaigrette dressing for the salad...the typical vinegar, olive oil, salt and pepper. But this time around, I wanted to make it a bit more special for dinner. I chose to add some capers, sliced kalamata olives and a fine dusting of feta cheese(using my microplane). I suppose it was a bit more Greek....you can also leave it plain. But, putting the marinated roasted peppers in a 3 inch ring gives the salad height... and a more elegant look. The salad is also great as a side dish, stuffed in pita breads, and even on sandwiches/burgers. Chop them up and make a roasted bell pepper dip. Serve it with some crostini/pita chips. You can place pepper strips on top of pizzas or process them with some roasted tomatoes and make a salsa....there are so many uses for them. I always do mine on my grill... you can also do them in the oven, using your broiler. You don't have to use multi colored bell peppers, but I like the color contrast it provides. For this recipe, I used 3 bell peppers...feel free to make more or less. Also, the vinaigrette is according to taste, so season to your liking.