One of my favourites, I don't do it often (oh and couple weeks ago was a total @*%^"£% failure, forgot about the peppers on the bbq).

Bell pepper antipasti

Get a cartload of bell peppers and char the skins on the bbq. Charring the skin will be enough to cook the flesh - I had 15 odd here.
Peel the skins remove seeds then slice thinly.
Thin sliced garlic to taste (personally it is difficult to have too much garlic. I Used a couple good sized bulbs)
A good olive oil.
A Sprinkle of oregano (if you like it)
Some salt.
Combine all - and here is the HARD PART - leave it alone for a day or longer....






Add some fresh crusty bread......YUM!



...

Looks delicious!:food04:

Paul

Looks great!

It does look delicious.


When I used to do it with my garden peppers, I would warm (just warm-not hot) the olive oil ahead of time, and add the garlic slices.  Then allow it to cool until I scorch-roasted the skins off the peppers and got them sliced up.
My Italian SiL taught me that process.