Preheat the oven to 450°F or 230°C. Wash and dry the bell peppers and arrange them on a baking sheet lined with parchment paper.
Roast in the oven for about 30 to 40 minutes until they are soft and charred outside.Turn on the side (45 degrees turn) after 20 minutes.
Transfer roasted peppers to a bowl, cover with plastic wrap or foil, and let cool down for 30 minutes. The steam trapped by the wrap will loosen up the skin of the peppers, and it'll be easier for you to remove it.
Peel the peppers with your hands, remove their seeds and the stem, break them into smaller strips and transfer them into a bowl or serving platter.Tip: try not to use any water to preserve the most flavor at this stage. The peppers might still be hot, so don't burn yourself. Be careful about the hot liquid that might hide inside them.
Season with olive oil, vinegar, crushedgarlic, salt, blackpepper, and fresh basil leaves or parsley.Marinate for half an hour (or more) before serving.