Ingredients:
2 green peppers
2 red peppers
2 yellow peppers
2 garlic cloves, minced
1/2 cup extra-virgin olive oil
salt
parsley, chopped

Preparation:

1. Preheat the oven to 230 C (450 F).
2. Place the peppers, with their stems intact, on a baking sheet that has been lined with aluminum fol , and roast 20-30 minutes, or until the skins darken and blister. Remove the peppers from the oven and w rap the aluminum foil around the peppers and set aside for 20 to 30 minutes.
3. Take the peppers from the foil and remove the skins, stems, and seeds. Cut the roasted, peeled, and seeded peppers into long strips about 3/4 inch wide.
4. Toss the roasted pepper strips with the garlic, olive oil, salt, and parsley in a bowl. Marinate for 2 hours and serve them at room temperature.

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