Wash and dry the peppers. Put them on the grill pan on high-medium flame. Grill them well, watching them and turning them on all sides. When their skin is burned, wrinkled and the flesh is fluffy and moist, take them out the grill and place into a deep pot one on top of the other. Sprinkle with salt and cover with a lid to let them steam.
Steam for about 10-15 minutes, while cooling down slowly. Then wet your hands and peel them carefully with your fingers. Do NOT rinse the peppers under running water to lose their flavor.Place and arrange them well into a deep plate or a bigger bawl, depending on the size of the peppers. Slice the garlic and sprinkle over the peppers. Add the oil.
Make the vinaigrette. Mix the water, vinegar, salt and sugar into a bawl until everything is dissolved. Pour over the roasted peppers to cover them well.Cover with cling film and let the roasted peppers salad rest in the fridge for a couple of hours. Enjoy!