Rub 1 tbsp olive oil all over the peppers,
then place on the barbecue or under a
grill, turning until blackened all over. Put
in a plastic bag, seal and leave until cool
enough to handle.
Peel the blackened skin from the
peppers, remove the stems, membrane
and seeds, then tear into strips. Arrange
on a platter or plate. Whisk together the
remaining olive oil, garlic and vinegar
with some seasoning. Drizzle the
dressing over the peppers, then scatter
with capers and parsley.