0. Start by washing the peppers and removing the stems, seeds, and internal filaments, then cut them into fairly large slices. Grease a non-stick grill pan with a drizzle of oil (you can use a sheet of paper to spread it).

1. Arrange the peppers, skin-side down, on the grill. Cook them for 5-6 minutes over medium heat. Once they're golden brown, flip them over and cook them on the other side for the same amount of time. Remove them from the heat and arrange them on a plate.

2. Next, season the grilled peppers: chop the garlic into large pieces so it's easy to spot and discard. Wash and dry the basil and parsley, and chop them finely. Arrange the grilled pepper slices on a plate or bowl, forming a single layer. Season with a pinch of salt, a drizzle of oil, a few pieces of garlic, and the chopped herbs. Then, arrange a second layer of peppers and season them in the same way. Continue until all the peppers are used.