Line a baking sheet with heavy duty aluminum foil. Place the peppers on the baking sheet and put on the top rack of your oven. Turn on the broiler to high.
Roast the peppers for about 12 minutes, giving them a 1/4 turn every 3-4 minutes or so, until they are charred all over.
Remove the peppers from the oven, wrap in aluminum foil or place in a Ziploc bag. Let sit for a minimum of 20 minutes.
Unwrap the peppers, peel off the charred skin, remove stems and seeds. Then cut into quarters.
In a medium size bowl, whisk together olive oil, balsamic and white vinegar, salt and pepper until well combined.
Add the roasted bell peppers to the bowl and toss until every piece is covered with the dressing.
These peppers can be refrigerated for up to 5 days or so for best results. Remove from the fridge 1 hour before serving to bring to room temperature.