1. Preheat the oven to 425°F

Prepare the Bell Peppers

1. Use a knife to carefully cut along the vertical sections of the pepper until it opens up like a flower.
2. Once the pepper is open, tear off each side with your hands. Discard the core and seeds. Place aside.

Make the Dressing

1. Add the vinegar, oregano, parsley, granulated garlic, sea salt, and pepper to a mixing bowl. Use a whisk to stir and dissolve the salt. 
2. Slowly drizzle in the olive oil while continuously whisking until a glossy dressing forms.

Roast the Peppers

1. Pour the dressing over the peppers and toss them gently until they're completely coated. 
2. Line a baking sheet with parchment paper or skip if you want the bottom of the peppers to be extra charred.
3. Allow the excess dressing to drip off the peppers and lay each one flat-side-down.
4. Roast for 25 minutes.