3 assorted bell peppers (red, orange, and yellow)

1/8 C. extra-virgin olive oil

1/8 C. chopped fresh Italian parsley

1 garlic clove, minced

Pinch of crushed dried red pepper

Salt to taste

 

Char peppers over open flame, on a grill pan, or in broiler until blackened on all sides. Transfer to large bowl, cover with plastic wrap, and cool. Peel and seed peppers. Cut into 1/2-inch-wide strips. Place peppers in medium bowl. Add all remaining ingredients and toss to coat and serve.