Ingredients:

6 large sweet bell peppers (green, red or yellow)

1/4 cup olive oil

2 tablespoons FRENCH'S® Classic Worcestershire Sauce

2 tablespoons FRANK'S® RedHot® Original Cayenne Pepper Sauce

2 tablespoons red wine vinegar

1 clove garlic, minced

1/2 cup Kalamata or Greek olives, pitted

1/4 cup feta cheese, crumbled

Directions:

Grill peppers over high heat for 15 minutes or until skin is charred, turning often. Place peppers into brown paper or plastic bag. Let stand at room temperature for about 30 minutes until cool enough to handle.

Peel away charred skin with paring knife under cold running water. Remove and discard seeds and stems. Drain peppers on paper towels. Cut into thin strips.

Place pepper strips into a large bowl. Add oil, Worcestershire, Frank's RedHot Sauce, vinegar, garlic and olives. Toss well to coat evenly. Sprinkle with cheese just before serving.