Preheat the oven to 425°F.
Line baking sheet with parchment paper or aluminum foil.
Place the whole peppers on the sheet and roast for 45-55 minutes until the skins are wrinkled and the peppers start charring.
Remove from the oven, place them in a bowl, and cover with plastic wrap. Let the peppers rest for 30 minutes or so until cool enough to handle.
When cool enough to handle, remove the skins and stems. Cut the bell peppers into quarters or strips. Save some pepper juices while cutting.
Put into a bowl, pour over the saved pepper juice, vinegar, olive oil, and mix in the garlic, parsley, salt, and ground black pepper. Stir to combine.
Garnish with feta cheese and pine nuts (optional), then serve and enjoy!
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