Preheat an outdoor charcoal grill to medium-high.

Rub the red bell peppers with olive oil and season with salt and pepper.

Place the peppers directly on the grill and roast for 10 minutes, turning periodically until charred and blistered on all sides.

Transfer the roasted peppers to a bowl, cover with plastic wrap, and steam for 10 minutes to loosen the skins.

Remove the cores and seeds from the peppers.

Peel off the blackened skins and tear the peppers into strips.

Arrange the pepper strips on a serving platter.

Chop the onion, tomatoes, garlic, and parsley into bite-size pieces.

Combine the chopped vegetables and parsley in a bowl and season generously with salt and pepper.

Pour in the red wine vinegar and olive oil, then mix well.

Taste and adjust seasonings as needed.

Pour the salsa over the roasted red peppers.

Serve at room temperature with beef or other dishes.