You can use any type of pepper for this dish, but the long skinny, even slightly spicy, ones work really well. If your peppers have very tough skins you could remove them after roasting by putting them in a plastic bag and waiting till they’ve cooled. Then remove the skins – they should come off fairly easily. With fresh, seasonal peppers, this shouldn’t really be necessary. Use good quality olives – it really makes a difference to this dish!
170 g red peppers, sliced length ways
a handful of black or green olives
a small hadful of basil leaves
a sprinkling of pine nuts
1. Preheat the oven to 200°c. Put the sliced peppers, with seeds removed, onto the tray with a little olive oil, salt and pepper and cook for around 10 minutes until soft but not charred. If Ser you want to remove the skins, do so at this stage.
2. Serve at room temperature in a small dish with the other ingredients.