1.  Preheat the oven to 450 degrees. While the oven preheats, rinse the bell peppers well.

2.  Line a large baking pan with parchment paper and place the peppers in the pan. When the oven is preheated, place the pan in the oven on the bottom rack and roast the peppers for 30 - 40 minutes. As the peppers roast, turn each pepper as the skin blackens on the top side of the pepper. Roast until all sides of the peppers are blackened and the peppers are soft.

3.  When the peppers have finished baking, remove them from the oven and cover them with a sheet of foil. The steam from the cooling peppers will release the blackened skin. Let the peppers cool until they can be handled in your hands - about 45 minutes.

 

 

 

4.  Once the peppers have cooled, take one pepper from the pan. Open it to remove and discard the stem, seeds and the blackened, papery skin. Place the cleaned pepper on a cutting board and slice it lengthwise into thin strips. Place the strips in a serving dish.

5.  Repeat step 4 until all peppers have been cleaned and sliced.

6.  Peel the garlic cloves and cut them into chunks. Add them to the peppers.

7.  Add salt to the peppers to your taste. Note: adding salt will cause the peppers to release their liquid. If you do not want to serve the peppers immediately, wait to add salt until you are ready to serve.

8.  Add enough olive oil to cover the peppers and garlic.

9.  Add any herbs; they can be roughly chopped or used whole. Toss the mixture to combine the ingredients well and serve.