Roasted pepper salad

This pepper salad is amazing and the only work it takes it roasting and peeling, after that, a few simple ingredients and voila!
Here's what you'll need:

5 large red bell peppers
5 large green peppers
2 cloves crushed garlic
2 tbs vinegar
3 tbs oil
salt and pepper to taste

Turn the oven on to broil and place the peppers on a large cooking sheet and place under the broiler. Wait till the skin blisters almost black then turn them over with tongues carefully and let them blister again, repeat till all sides are done. Remove them and place in a large bowl that you can cover and let them cool for about 10 minutes. By covering them, you're helping the skins unstick from the pepper. Once cool enough to work with, peel and core them and slice into long strips, dress them, toss and marinate for a couple of hours before serving. Amazing with crunchy bread or Challah for Shabbat!