Pepper Antipasto: Cut about 6 peppers into thin strips. Heat 2 Tbs. olive oil in wok or skillet. Add peppers, 1/2 tsp salt, and black pepper to taste. Saute over medium heat about 5 min, then add 2 cloves minced garlic. Saute another few min. until peppers are tender. Add 1 Tbs basil and 1 tsp oregano. Remove from heat and stir in 1-2 Tbs wine vinegar. Let marinate at room temperature for at least an hour. Store in refigerator. Serve hot or cold.