Preheat the oven to 400°F (200°C).

Place the bell peppers and hot peppers on a baking sheet and roast for 30 minutes, turning occasionally with tongs.

Remove the peppers from the oven and place them in a mixing bowl. Cover with plastic wrap and let them steam for 10 minutes.

Peel the skins off the peppers and remove the seeds. Slice them into strips.

In the mixing bowl, combine the olive oil, vinegar, salt, and minced garlic. Add the pepper strips and toss to coat.

Serve immediately or store in the fridge for up to a week.