I got this recipe from "Flodia Rigante's Italian Immigrant Cooking", a cookbook that my dear sister gave me. She worked for the granddaughter of the woman who wrote it. If you happen to stumble upon a cheap copy snatch it up quickly as it is a beautiful and interesting cookbook and fun just to read.
Roasted Peppers
12 Roasted and Peeled Bell Peppers (red, yellow, green if you have)
1/2 C minced garlic (i use the "gasp" jarred kind)
1/2 T fresh parsley, chopped finely
1/2 T salt
1/8 T pepper
1/2 C olive oil
Slice the peppers into thin, julienne strips and place into a lidded container. Arrange by color, e.g. all red, green, yellow in separate rows. Mix all the remaining ingredients into a small bowl, the pour over the peppers, put on lid and refrigerate for 24 hours. Serve as a side dish, in salads, or rolled up in pita or tortillas.
