Rinse the bell peppers, cut in half, remove the ribs and seeds and cut into 2 cm (approximately 3/4 inch) wide strips. Peel the garlic and slice thinly.
Heat the canola oil in a large pan and sauté the peppers until softened. Add the garlic to the pan and sauté briefly. Stir in the veal stock and balsamic vinegar, simmer for about 5 minutes, season with salt and pepper and remove from heat. Allow to cool slightly.
Arrange the lukewarm peppers on a large serving platter with the sliced prosciutto, green olives, feta cheese and whole wheat bread.