<http://schema.org/recipeInstructions>
" Preheat oven to 400 degrees F. On jelly-roll pan, brush red and yellow peppers with oil and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper. Roast 30 minutes or until charred on all sides, turning occasionally. Transfer to bowl, cover with plastic wrap, and let stand 15 minutes. Meanwhile, in 1 1/2-quart saucepan, combine vinegars, water, garlic, sugar, and 1 tablespoon salt. Heat to boiling on high, stirring. Boil 1 minute. Remove from heat; let cool. Peel off skin from peppers and discard; remove and discard stems and seeds. Thinly slice peppers and transfer to medium bowl. Stir in oregano and vinegar mixture. Cover and refrigerate for at least 4 hours or up to 2 days."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a14302/pickled-roasted-peppers-recipe-ghk0712/>