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Olive Garden Marinated Peppers

2 red bell peppers
2 green bell peppers
2 yellow bell peppers
3 garlic cloves, sliced
2 T. balsamic vinegar
1/2 C. extra virgin olive oil
salt (as needed)
pepper (as needed)
8 slices toasted bread
1 t. chopped fresh basil
1 t. chopped fresh parsley

Wash the peppers and roast them whole in a 450F. oven for 10-15 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

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