8 bell peppers, halved, cored and seeded preferably a mix of red yellow and green peppers
8 tablespoons of olive oil
2 teaspoons chopped fresh garlic
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon balsamic vinegar
2 teaspoons chopped fresh Italian parsley
1 loaf Italian bread, sliced, toasted in the oven and rubbed with garlic
Preheat oven to 500°. Brush the pepper halves with 4 tablespoons of the olive oil, place skin-side-up on a nonstick baking sheet and bake for 15-20 minutes, until the skin is blackened. Transfer the peppers to a large paper bag, seal and let it cool. Peel off the blackened skin, slice the peppers into strips and set aside.
In a medium bowl, mix the remaining 4 tablespoons of the olive oil, the garlic, salt, pepper, vinegar and parsley. Stir in the peeled peppers and marinate at room temperature for at least 2 hours.
Serve the peppers in a beautiful bowl placed on a serving tray, with the garlic toast arround it.
Create an easy colorful salad by tossing 4-5 ounces of mixed baby salad greens with the marinating juices from the roasted peppers. Put the greens on serving plates and top with a portion of pepper strips. Sprinkle with freshly graded Parmigiano Reggiano cheese and serve.