Preheat your oven to 400°F (200°C).

Wash the bell peppers and tomatoes and dry them well.

Cut the bell peppers into quarters, remove the seeds, and place them on a baking sheet lined with parchment paper.

Cut the tomatoes in half and place them on the same baking sheet, cut side down.

Roast the vegetables in the preheated oven for about 30 minutes, or until the skins of the peppers are charred and the tomatoes are soft.

Remove the baking sheet from the oven and let the vegetables cool down for a few minutes.

Peel the skin off the bell peppers and discard it.

Peel the skin off the tomatoes and discard it.

Chop the roasted bell peppers and tomatoes into small pieces and set them aside.

In a skillet, heat the olive oil over medium heat.

Add the garlic cloves to the skillet and cook for a minute or two, until fragrant.

Add the chopped bell peppers and tomatoes to the skillet.

Add the paprika, salt, and black pepper to the skillet and stir well.

Cook the mixture for about 10 minutes, stirring occasionally.

Remove the skillet from the heat and let the mixture cool down.

Transfer the cooled mixture to a serving bowl and garnish with fresh cilantro or parsley.

Serve the Moroccan Taktouka Salad at room temperature or chilled.