Set the rack in the oven to about 8 inches away from the broiler and turn the broiler to low.
Line the baking sheet either with high temperature parchment paper or silicone baking mat (that can handle high temperatures). (You can also use aluminum foil if needed.)Note: some parchment papers can's handle heat from high broiler and start to burn, be careful not to use those!
Place peppers and garlic cloves onto the baking sheet and into the oven. Cook for about 5 minutes per side, turning the peppers a quarter of the way.
Turn the broiler to high, take the garlic off the baking sheet, and let the skin of the peppers crisp and char for a minute or two per side, turning the peppers once one side chars.
Steaming the peppers:
Immediately after you take the peppers out of the oven, place them onto a plate and cover with a bowl turned upside-down. Make sure it fits well because it should be air-tight.
Let the peppers sit and steam for 10-15 minutes.
After the peppers have been steamed, the skin should be easy to peel off. Peel the skin off the peppers and discard the skin and the seeds.
Slice peppers into strips as desired, season with coarse salt, and place into a glass jar. (Make sure to save the pepper juices that leak out and add some to the jar, it will add great flavor.)
Add the roasted garlic cloves into the glass jar as well.
Add in the dried herbs, if using, and a little more salt if desired. Pour in olive oil just until it covers the peppers (or more if you wish to use some olive oil in dressings.) Close tight and give it a little shake to mix.
If you wish to roast the peppers on the grill:
Make sure to start your grill with two temperature zones, a cool zone, over indirect heat, and a hot zone, over direct heat.
Start the peppers on the cool zone and cook them for 4-5 minutes per side. Do keep the lid closed while peppers are cooking.
Then, move the peppers over to the direct heat side and let them roast until each side is nicely charred but not burned. Turn them as they char and then take them off the grill. Steam the peppers right away.
Roasted red peppers in oil will last for up to 2 weeks in the refrigerator! Make sure to keep the jar air-tight and always use a clean fork to get some peppers out.