Roast bell peppers whole for 30 minutes at 450 degrees F.

Remove from oven, place in a paper bag, and allow to cool.

When cool enough to handle, cut around the tops to remove the stems and as many seeds as possible. Scrape out the rest if you need to. Cut Peppers into strips.

Drizzle with olive oil and season with salt and pepper.

Press garlic onto peppers and mix all together. Store in the refrigerator for an hour to allow flavors to marry.

Serve with crusty bread (gluten free, if you are) or as part of an antipasto platter as an appetizer or as a condiment with a meal.