Fire up that Egg to a high temp, maybe 550 or so; add in some wood chunks. Put the whole peppers on the grid. Rotate every 5 min, charring the skin, for about 20 min, till they are soft. [Tip for impatient cheaters: the MAPP torch will char the places that don't get charred fast enough.][p]Let the peppers cool on a plate. Peel off the skins and clean out the seeds. [Taking off the charred skin is pretty easy. Getting rid of all of the seeds is not so easy, but it is worth it.] Chop the peppers into squares. Put 'em in a jar with chopped raw garlic, olive oil, balsamic vinegar, salt, pepper, and italian seasonings. Let 'em sit for a day in the fridge. They will keep for several weeks.[p]These are good in a salad.