Preheat your oven's broiler to high and line a baking sheet with aluminum foil for easy cleanup.

Place the whole red and green bell peppers, tomatoes, and unpeeled garlic cloves onto the prepared baking sheet in a single layer.

Broil the vegetables for 20 to 25 minutes, turning them occasionally with tongs, until the skins are completely blackened and blistered all over.

Remove the baking sheet from the oven and carefully transfer the hot peppers and tomatoes to a large glass bowl. Cover the bowl tightly with plastic wrap and let it sit for 10 minutes to allow the steam to loosen the vegetable skins.

Once the vegetables are cool enough to handle, peel the charred skins off the peppers and tomatoes. Discard the stems, seeds, and skins, then finely chop the soft flesh.

Squeeze the roasted garlic out of its papery skins and mash it into a smooth paste using the back of a fork.

In a serving bowl, combine the chopped bell peppers and tomatoes, mashed roasted garlic, extra virgin olive oil, salt, black pepper, and lemon juice. Mix well and serve with warm crusty bread for dipping.