Toss the sliced red bell peppers and zucchini in 1 tablespoon of olive oil and evenly spread out on a baking sheet.
Roast in the oven for 20 minutes, or until slightly charred.
Remove from oven and allow to cool.
Once cooled, dice the bell peppers and zucchini. Set approx. 1/4 of each aside to use as garnish.