Preheat oven to 200°C and set the grill mode.

Wash the peppers and place them whole onto a baking sheet lined with parchment paper.

Roast them until the skin is charred here and there, turning them with a fork to cook them evenly.

After about 20 minutes, 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, rinse off the charred skin, remove the seeds and cut them into strips.

Gather the peppers into a bowl, season with extra virgin olive oil, one crushed clove of garlic, salt, freshly ground black pepper and dried oregano to taste.

Let them in the fridge for a few hours to enhance their flavours until you are ready to serve them.