Cut peppers in half lengthwise; remove stems, seeds, and membranes. Place, cut side down, on a large foil-lined baking sheet. Bake in a 450 degree F. oven for 15 to 20 minutes or until skins are blistered and bubbly. Fold up foil on baking pan around peppers to form a packet, sealing edges; let stand 20 minutes to loosen skins. Peel peppers; cut into strips. Cover and chill at least 2 hours.
To serve, arrange roasted pepper strips and tomato slices on a platter lined with Napa cabbage leaves and lettuce leaves. Drizzle oil over peppers and season with salt and pepper. Sprinkle olives, feta cheese, and snipped herb over peppers. Garnish with fresh herb sprig, if desired. Makes 10 to 12 side-dish servings.