1 red bell pepper
1 green bell pepper
1 yellow bell pepper
( . . . . . . . . or use a jar of ready roasted red peppers)
1½ cloves garlic, sliced
1 tbsp balsamic vinegar
¼ cup extra virgin olive oil
½ tsp chopped fresh basil
½ tsp chopped fresh parsley
salt and pepper to taste

1. Place the whole red, green and yellow peppers in the oven preheated to 200°C. directly on the rack.
2.  Roast for about 15 minutes, turning if needed, until the skin is well scorched.
3.  Immediately place in a bowl covered with plastic wrap or in a paper bag, and allow to cool.
4.  Remove the skins from the peppers by rubbing with your hands
5.  Rinse under cold water.
6.  Cut in half
7.  Remove stem and seeds
8.  Cut into strips.
9. Mix together the garlic, vinegar, oil, basil, parsley, salt and pepper in a bowl.
10.  Add the peppers and stir well to coat 
11. If necessary transfer to a serving dish
12.  Serve at room temperature