1. Roast peppers over an open flame or in broiler, turning frequently, until skins are charred and blistered. Place in a plastic bag; close top and let sit 5 to 10 minutes. Remove skins under running water.
2. Cut peppers in half, lengthwise, holding them over a bowl to catch juice. Remove seeds and stem. Tear or cut lengthwise into strips 1/2 to 1 inch wide. Put in a serving bowl or dish.
3. In a small bowl whisk together pepper juice, olive oil, vinegar, pepper, and garlic. Pour over peppers.
4. Serve immediately or marinate at room temperature for several hours.