Black-Eyed Pea Salad

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1 tablespoon olive oil, approximately, as needed to brush on peppers

1 red bell pepper, halved, stemmed and seeds removed

1 yellow bell pepper, halved, stemmed and seeds removed

1/3 cup red wine vinegar

1 large clove garlic, lightly crushed with the side of a knife blade and quartered

1 cup olive oil, preferably extra-virgin

2 (16-ounce) cans black eyed peas, drained

2 tablespoons sliced scallions, white and tender green parts only (from about 6 scallions)

2 tablespoons chopped fresh parsley leaves, from about 1-ounce parsley, stems removed