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Preheat oven to 450 degrees. Place peppers whole on sheet pan and roast 15 minutes, turning if needed, until skin is well scorched. Immediately, place in a bowl and cover with a paper bag, allowing them to cool.
Remove skins by rubbing with your hands, and rinse peppers under cold water. Cut in half, remove stem and seeds, then cut into strips.
Place peppers into medium serving bowl, and stir in garlic, balsamic, olive oil, basil, parsley, sea salt and pepper. Use in salads or on sandwiches, or serve with a cheese board. Will keep in fridge up to a week.