Roast, seed & slice the peppers. Warm the olive oil in a large
saute pan. Add the sliced peppers & garlic & cook over low heat for
5 to 10 minutes, being careful not to let the garlic burn. Add the
salt, pepper & parsley & cook for another 2 minutes. Either ladle
the mixture onto the grilled bread or puree the mixture & spoon
over the crostini.