Marinated Peppers

Preheat the oven to 200°C (conventional top-and-bottom heat). Arrange the peppers on a baking sheet lined with parchment paper and roast for 30-40 minutes until nicely charred. Halfway through, take them out and flip them with tongs.

Right after roasting, immediately transfer the peppers to a metal bowl and seal tightly with plastic wrap for 10 minutes. Alternatively—yesterday I just put the peppers in a stainless steel pot, covered with a lid, and left them to cool for about 1.5 hours. The skins peeled off effortlessly afterwards.

Peel off the skin, remove the seeds and stems, and cut the peppers into strips. Finely chop the parsley, grate the garlic on a Microplane, and add them to the peppers. Toss with 2 tbsp of apple cider vinegar and olive oil, then season with salt and pepper to taste.