Pre-heat oven to 230 C.
Remove the seeds and pith of the peppers, then slice into large flat “panels”.
Grease a baking tray with olive oil, then arrange the peppers skin side up.
Roast the peppers for about 25 minutes, or until the skin starts to blister and turn black.
Remove the peppers from the oven, then place them immediately (with all the juices from the pan) in a plastic container that can seal tightly. Close the lid and leave to steam and cool for at least 15 minutes.
Now remove the skins from the peppers – they should peel off easily. Discard the skins.
Cut the soft fleshy peppers into smaller strips, then place them back into the plastic container. Add the olive oil and vinegar, then season well with salt and pepper. Mix well with a spoon, taking care not to break up the peppers.
Leave to marinate for a few hours – flavours will improve with time. Refrigerate until ready to use, then return to room temperature before serving.
Serve on slices of toasted bruschetta, topped with goats cheese, peppers and some fresh basil leaves.
Reprinted with the permission of The Food Fox
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