Cut 4 red, orange, or yellow peppers into quarters, discarding stems and seeds. Toss peppers with 2T olive oil, 1/2 t salt and 1/4 t coarse ground pepper. Place peppers, skin side up on hot grill. Cover and cook for 4-5 minutes, turn peppers over, cover and cook 3-4 minutes longer until slightly charred. Return to bowl and toss with 1/4 cup chopped parsley leaves.