Vary the amounts of additions based on the number of peppers and the size of the peppers you are using. I sometimes also add chickpeas to the roasted peppers, as an added textural component. These will keep for at least a couple of weeks in your fridge.
4-6 bell peppers, a variety of colors makes them look really pretty
garlic, either raw or roasted
salt and freshly ground pepper to taste
toasted pine nuts (optional)
herbs -- rosemary or thyme (optional)
To roast the peppers, place the whole peppers on a hot grill, in a 450-500 degree F. oven, or under the broiler. Blacken the skins on all sides, turning them as a side is blackened. Don't walk away, once the blackening starts, it doesn't take very long to go from blackened to ashes! Place the peppers in a paper bag and close it -- allow peppers to cool. Once cool, remove the skins. The hard part is over now!
Cut the peppers in half, remove seeds and ribs and then cut into strips. Place in a bowl. Drizzle with olive oil -- you want them wet, but not swimming, so depending on the size and quantity of peppers, 2-4 Tablespoons. A dash of balsamic vinegar -- you don't want to over-power the sweetness of the peppers, so just a bit of vinegar. Add salt and fresh-ground pepper to taste. Taste and adjust seasonings to your liking. Add optional ingredients or others you think of!