Italian Pepper Salad
Lay the pepper quarters on a baking tray that has been brushed with olive oil and press flat. Roast in an oven preheated to 240°C (220° fan) | 450F | gas 9 for about 10 - 15 minutes, until the skins blister and are almost black.
Take the peppers out of the oven and cool for 10 minutes. Once cool, remove the skins and cut into rectangles, arranging on a plate, reserving any juice from the tray. Season with salt and pepper.
Mix together the pepper juice, vinegar and olive oil and drizzle over the peppers.
Leave to stand at room temperature for about 2 hours. Serve sprinkled with olives and basil leaves.