1 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.
2 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.
3 Mix together the pepper juice, vinegar and olive oil and drizzle over the peppers.
4 Leave to stand at room temperature for about 2 hours. Serve sprinkled with olives and basil leaves.