Instructions: Grill peppers over medium-hot heat (you can hold your hand 5 inches above grill surface for 3 to 4 seconds), turning several times with tongs, until skins are blistered and charred on all sides, about 15 minutes. Transfer peppers to medium bowl and cover with plastic wrap; let steam to loosen skins. Remove skins; core and seed peppers, then cut into strips 1 inch wide. Return pepper strips with accumulated juices to bowl. Add vinegar, oil, and salt and pepper to taste; toss gently. Arrange peppers on large platter and scatter with olives, capers, and parsley. (Can be covered and set aside for 3 hours.)

Use a mix of red and yellow peppers, if possible. The Spanish flavors in this dish work especially well with grilled fish, pork, or chicken.

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