Once roasted, the peppers are gently simmered with Sherry wine vinegar and garlic.

Ingredients

12 large red bell peppers
1/4 cup olive oil

6 large garlic cloves, thinly sliced crosswise
1/4 cup Sherry wine vinegar
2 tablespoons extra-virgin olive oil
1/4 cup chopped fresh parsley

Preparation

Preheat oven to 450°F. Toss peppers with 1/4 cup olive oil in bowl.
Transfer peppers to large rimmed baking sheet. Roast peppers until
partially charred, turning every 10 minutes, about 50 minutes.

Transfer peppers to reserved bowl; cover tightly with plastic wrap.
Cool 15 minutes. Peel and seed peppers over bowl.
Tear each pepper lengthwise into 6 strips. Transfer pepper strips to heavy large skillet.
Strain liquid from bowl into skillet. Add garlic, vinegar, and 2 tablespoons extra-virgin olive oil to skillet.
Simmer over medium heat until liquid becomes syrupy, stirring frequently, about 25 minutes. Cool.
(Can be made 4 hours ahead. Cover; let stand at room temperature.)

Transfer pepper mixture to platter. Sprinkle with parsley and serve.

Test-kitchen tip:
Use Holland peppers if you can find them.
They have a thicker flesh than other varieties and will yield a more succulent result.

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