Preheat grill or Heat oven 375 degrees. Note: this can also be done on a gas grill.
Peel away the outer layers of the garlic bulb. Cut about ¼-inch off the top of the garlic head, exposing the individual cloves of garlic.
Drizzle garlic head with 1 teaspoon of olive oil and wrap in tin foil.
Roast garlic in preheated oven or grill for 40 minutes or until soft.
Roasting the Peppers
About halfway into the garlic roasting time, start roasting the peppers. Using a gas burner, heated grill or under a broiler, allow the bell peppers to char (blacken) on all sides. As one side blackens use tongs to rotate the pepper to char all sides fully.
Remove charred peppers from oven or grill and place in a plastic bag (sealed) OR a mixing bowl covered with plastic wrap. Allow to sit for 15-20 minutes.
Peel the charred skin off the pepper. TIP: using a dining knife, running under water and massaging can help remove stubborn skin. NOTE: if desired some of the charred skin can be left for looks and/or flavor.
Cut peppers in half, remove the seeds and stems, then slice into strips.
Squeeze the garlic cloves out of their skin and toss with roasted pepper strips.
Layer peppers and garlic into glass jar. Pour olive oil into jar until the peppers are submerged and covered.
Tightly cover jar with lid and refrigerate for up to 1 week.