Preaheat the oven to 200 C, Gas 6. Put the peppers, garlic and tomato in a roasing tin and bake for 15 minutes. Revove the tomato and garlic from the roasting tray and set aside. Cook the peppers for a further 15 minutes.
Skin, deseed and chop the tomato, reserving the juice. Peel the garlic cloves. Skin, deseed and slice the peppers, resrving their juice.
Arrange the pepper slices in a serving dish . Pond the garlic and tomato to a paste with a little seasalt.
Add the oil, sherry vinegar and the reserved juices and mix again. Pour the dressing over the peppers and sprinkle over some parsley to serve.