Preheat oven to 425 °F (220 °C) and line a rimmed baking sheet with parchment or foil.

Wash and dry the peppers, then arrange them in a single layer on the prepared sheet—no oil yet.

Roast peppers for 20 minutes. Turn them over and continue roasting for another 10–15 minutes, until the skins are at least 50% blackened and blistered.

Remove from oven and immediately cover with parchment or plastic wrap (or transfer to a plastic bag) to let them steam and make peeling easier. Cool until you can handle them.

Peel off skins with your fingers—discard seeds and stems—then slice peppers lengthwise into strips.

Peel and slice garlic. In a bowl, whisk garlic with olive oil and salt.

Gently toss pepper strips in the garlic oil mixture. Let them marinate for at least 30–60 minutes before serving.

Serve at room temperature or slightly chilled. Perfect as a side dish, antipasto, or addition to salads, sandwiches, pasta, or frittatas.