1. Preheat the oven's grill setting according to the appliance instructions. Put the whole peppers on a metal tray suitable for grilling; do not use baking paper under direct grill heat.
2. Roast for 25-30 minutes, turning 2-3 times, until the skins are blistered all over and blackened in places.
3. Put the hot peppers in a heatproof bowl, cover with a plate and leave for 10–15 minutes so the skins loosen easily.
4. When they're lukewarm, peel off the skins and remove the stalks and seeds (catch the sweet juices that run out in a small bowl), and tear the flesh into 2-3 cm strips.
5. In a bowl, toss the pepper strips with their reserved juices, the thinly sliced garlic, extra virgin olive oil, capers, chopped parsley, salt and pepper.
6. Cover and let the flavours develop in the fridge for 30 minutes, then serve with fresh bread.
Tip: Do not rinse the peppers while peeling, to preserve their roasted flavour. Garlic oil is not a method of preservation: keep at no more than 4 °C throughout, for no longer than 4 days from preparation, or freeze. The resting time counts towards the 4 days.
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