Spanish roasted peppers tapas.

Get a large red and green capsicum place into oven at 180c on a baking tray roast till sort of charred not burnt but charry ( charred , charring ) [ trans. ] (usu. be charred)
partially burn (an object) so as to blacken its surface)... so then all you have to do is check the oven now to now to see where its charring is at!

when done remove from oven and cover in glad wrap for 5 minutes or so remove from wrap and then peel of the skin you can leave it on if you like for a more rustic tapas my dad did

slice into 1 cm or so strips remove seeds place into dish of your liking add olive oil finely diced garlic parsley and cider vinegar (when peppers are still warm!) all to taste it should taste balanced though

Serve with crusty bread

slop up those juicy juices!