Source: Giacomo Ciabattini, executive chef of Olive Garden - highdesert.com

2 red bell peppers
2 green bell peppers
2 yellow bell peppers
3 garlic cloves, sliced
2 tablespoons balsamic vinegar
1/2 cup extra virgin olive oil
Salt (as needed)
Pepper (as needed)
8 slices toasted bread
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh parsley

Wash the peppers and roast them whole in a 450 degrees F oven for 10 to 15 minutes or until the skin blisters and blackens. Immediately transfer to a holding pan and cover sealing with film. Let cool.

When cool, peel and core the peppers, eliminating all seeds. Season them with remaining ingredients, cut into strips, serve with toasted bread.