Step 1

Place the peppers over a very hot charcoal grill; cover with the dome of the grill and cook, turning, until they are soft and a bit burned. It should take about 20 minutes.

Step 2

Meanwhile, put 2 unpeeled cloves of garlic in the ashes, in a cooler part of the grill.

Step 3

Remove the peppers from the grill, let them cool in a closed bag (the steam will help the skin separate), then peel them.

Step 4

Cut them into strips and toss them with oil, vinegar, the chopped garlic and the herbs.