1. Preheat the broiler.
2. Place the peppers under the broiler and grill until their skin is slightly burned, 10 minutes on each side.
3. Peel and crush the garlic. Chop the parsley fine. Add herbs. Use fresh herbs if available.
4. Remove the peppers from the broiler, wrap them in a large sheet of aluminum foil, and leave them for about 15 minutes, or until they are no longer hot.
5. Peel the skin with a knife (it should come off easily now), and cut the peppers in half; remove the seeds and the white veins. Wipe the inside well. Cut the peppers into strips and arrange them by color in a glass serving dish. Sprinkle with the garlic and parsley, and season with salt.
6. Cover with the olive oil, and let marinate in the refrigerator for at least 1 hour before serving.
