This is a classic in my mothers home. It’s a simple healthy starter! Make sure to toast some Italian bread and drizzle the oil from the peppers onto the bread. Yummy!
3 bell peppers, washed
2-3 garlic cloves, cut in halves
1/2 cup olive oil
salt to taste (optional)
Turn oven on at 400F,
On a baking sheet, place a piece of aluminum foil. Put peppers on baking pan & place in the oven. I turn the peppers every 10 to 15 minutes, until they have blackened. Once they are done, place in a bowl and cover it, so all the flavour and juices remain. Once they have cooled, for about 15 minutes, peel the chard skin. Pull the stem and clean the inside of the peppers. Cut the peppers into thin strips and place in a bowl with garlic, oil and salt. Mix all together. Also add a bit of the remaining juice from the roasted peppers. Let stand for a least 3 hours in fridge. Keeps up to 1 week. 
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