1 tablespoon extra-virgin olive oil
One 1-pound bag baby bell peppers, halved lengthwise and stems removed
1/2 teaspoon kosher salt
1/2 cup fresh Italian parsley leaves, chopped
1/4 cup pitted green olives, halved
1/4 cup pitted Kalamata olives, halved
1 tablespoon capers, drained and dried