Quarter sweet peppers lengthwise. Remove and discard stems, seeds, and membranes. Place peppers, cut sides down, on a foil-lined baking sheet. Bake in a 425 degree F oven for 20 to 25 minutes or until skins are blistered and dark. Remove peppers and immediately wrap in foil or place in a new paper bag. Close tightly and let stand about 30 minutes. Peel peppers, discarding skin. Cut lengthwise into 1-inch-wide strips.
Combine oil, lemon juice, and salt. Pour over peeled, roasted peppers; toss gently. Cover and let stand at room temperature about 1 hour, stirring occasionally. (Or, chill several hours or overnight.)
To serve, drain peppers. Arrange on antipasto platter. Makes about 2-1/2 cups (ten 1/4-cup servings).