This is a good way to use peppers that are getting a little wrinkled and soft. Also a good way to prepare peppers that are juicy and crunchy! I like a combination of colours.
Wash the peppers, remove any sticky labels. Roast on a rack in the oven at 400 F for about 30 minutes until you can see charred bits on the peppers.
Let the peppers cool in a covered bowl. When cooled, peel the charred skin off, remove the seeds, and slice.
I use a simple vinaigrette, to which I add smashed garlic, rosemary or basil, sea salt and freshly ground pepper. Best if you let the peppers marinate in the dressing for about half an hour, but they can be eaten right away too.