Wash the peppers and cut in half. Place on a baking tray and put into the oven (at a high temperature) or a toaster oven and cook until soft.
You can also cook the peppers under a grill! They'll probably become more charred but that's fine. Remove the seeds and skin carefully.
They will look very nice once the charred skin is peeled off, so be sure to char them well. If they are only lightly charred, the skin won't come off easily.
Combine the marinade ingredients and mix well.
After cutting the peppers into bite-sized pieces, place into a Tupperware or plastic container.
Top with the sliced garlic and chopped celery leaves. Pour in the marinade and let it sit awhile to marinate. Done!
You can also make this even easier by using the microwave. See Recipe ID: 2624026.
Story Behind this Recipe
I use this as a side dish very often since the colors are so lovely. It will keep in the refrigerator for several days so you can also make it in advance. The celery leaves or parsley create a nice colorful and flavorful accent, so don't leave it out.
You can roast the peppers as long as you want - very tender peppers will be sweeter and more delicious. If making only a small amount, you can cook them right on an open flame! The point is to cook them until browned so that the skin will easily peel off. Since you can taste the natural sweetness of the peppers if there isn't too much vinegar, I dilute it with some water.