Slice peppers into strips, about ¾ inches thick. Place on sheet pan and roast in a hot oven until just warm. Don’t char. You want to retain some crunch. Set aside. When cool, remove to a large mixing bowl.
Whisk together olive oil, vinegar, sugar and salt. Pour over peppers and toss. Check for salt. Place in shallow serving bowl.
Strip off the thyme leaves and sprinkle over the peppers.