Marinated Roasted Bell Peppers:
°Peppers: Orange, yellow and red.
°Parsley. Italian flat-leaf has so much flavor.
°Olive oil. If possible, use extra virgin.
°Salt and Pepper.
Wash and dry your peppers. Place them on on a rimmed baking sheet. Roast 200° Cuntil the skin is completely charred and the flesh is soft Make sure you turn the peppers, allowing all sides to get black and blistered.
This can take about 30min.
While the peppers are roasting, prepare the ingredients for the marinade. You need 2 sliced garlic cloves and chopped parsley to taste.
Once the peppers are done, carefully transfer to a heatproof bowl and cover with plastic wrap. Allow cooling for about 30 minutes.
When cool enough to handle, remove stems and charred skins. Cut peppers in half to remove the seeds and then cut into slices.
Place in the bowl, with add the garlic, parsley and olive oil. Add salt and pepper to taste.
Leave to marinate in the fridge for 1/2 hours.