1. Adjust oven rack to very top position and preheat broiler. Line a large rimmed baking sheet with foil. Slice about 1/2 inch off top and bottom of each pepper, remove stems from top portions, and pull out core of each pepper and discard. Slit each pepper body from top to bottom, lay it skin-side down on work surface, and open it like a book. Cut out ribs and remove seeds. Lay peppers (including top and bottom pieces) skin-side up on baking sheet, and flatten large pieces with palm of your hand.
2. Broil peppers until spotty brown, about 5 minutes, then rotate pan and continue broiling until skin is charred and puffed (flesh should still be reasonably firm), about 3 to 5 minutes longer. Remove peppers from oven, immediately transfer to a medium heatproof bowl, tightly cover bowl with plastic wrap, and allow peppers to steam as they cool, about 25 minutes.
3. Remove and discard pepper peels (some of the peel will slip off easily, but you may need a paring knife to remove it all), cut flesh into strips about 1/3 inch wide, and return peppers to bowl with their juices.
4. In a small bowl, combine oil, vinegar, garlic, thyme or oregano, and salt, mixing well, then pour over peppers and mix to distribute. Marinate at room temperature for at least 1 hour, then add parsley, stir, and serve.
Suggestions: 1 tsp. minced fresh thyme or oregano can be substituted for 1/2 tsp. dried.
Source: Hannaford fresh Magazine, May - June 2008