Cut red, yellow, orange and green peppers into quarters, removing the seeds.

Trim the corners off the ends so the pepper lays relatively flat on baking dish.

Roast halves under broiler or on grill until skin is blackened, approximately 5 - 8 minutes.

Remove from the heat and immediately place peppers in a bowl.

Cover the bowl with plastic wrap and steam for about 10 minutes.

Uncover and peel off charred skins.

In a bowl, combine olive oil, balsamic vinegar, rosemary, thyme, garlic, crushed red pepper flakes, chopped jalapeno pepper and black pepper.

Add bocconcini, artichoke hearts, kalamata olives and cooked prawns (optional ingredients)

Add the peeled and roasted bell peppers.

Gently toss to combine ingredients thoroughly.

Cover and chill for at least 2 hours to marinate the flavors.