Preheat oven to 420 degrees. Place peppers on a baking sheet and roast. Turn every few minutes, for about 10 minutes, until the skins blacken. Add tomatoes to the baking sheet and roast for another 5 minutes.
Remove from oven, place peppers in a brown paper bag, and set aside to cool. Allow tomatoes to cool, until they can be handled.
Remove the skins from the peppers, carefully, then remove the seeds. Chop peppers and tomatoes, then place in a mixing bowl.
Add chili flakes, onion, garlic and lemon. Sprinkle parsley on top with a bit of salt.
Serve at room temperature.