Put peppers in a baking pan on a piece of foil and place on the highest rack. Roast 30-40 minutes flipping them midway through.
Take out, cover the pan with foil and let cool for 30 minutes. Peel, discard the stem and clean from inside. Cut into strips.
Garnish with garlic, olive oil and seasonings.
Keep in the fridge until serving.
Please note there is a waiting time for peppers to cool down before peeling, adding about 30 minutes to the process. You can make the peppers ahead of time, however keep them in the fridge.For a different taste you're welcome to add more to the vinaigrette like balsamic vinegar, lemon or different spices.