Preheat oven to 180°C, grill function.
Wash the red and yellow peppers and place them whole in the oven until the skin begins to get burnt here and there.
Remove the peppers from the oven – be careful with them, they usually contain a steaming cooking liquid – and close them into a plastic bag for at least an hour. This will help you to peel them easily.
After an hour, when they are completely cooled down, peel the peppers and dice them.
Gather the diced peppers into a bowl and stir in the raw green pepper, previously cut into small cubes, season with extra virgin olive oil, one crushed clove of garlic, salt, freshly ground black pepper and oregano to taste.
Let them in the fridge for a few hours to enhance their flavours until you are ready to serve them: the roasted pepper spread can be served on toasted slices of Tuscan bread, of wholewheat bread, of a baguette or of some white bread.
Serve the roasted pepper bruschette with a few leaves of fresh basil or oregano.