Put these warm, sunny flavours with sliced prosciutto and fresh crusty bread for a lazy lunch, or with barbecued fish, chicken or lamb at any time.
Heat the oven to 200°C/Gas 6. Place the peppers in a baking tin and coat with a little of the olive oil. Bake for 20 minutes, turning once or twice, until lightly scorched. Alternatively you can grill the oiled peppers on a cast-iron grill pan, or under the grill.
Remove peppers from the heat and place in a bowl. Cover and leave for 10 minutes, then peel away the skin, and remove the core and seeds. Cut the flesh lengthwise into thick strips.
Arrange the pepper strips on a serving plate. Combine the olives, remaining olive oil, sea salt and pepper, and drizzle over the top. Scatter with basil leaves or sprigs of thyme.
© 2002 Jill Dupleix. All rights reserved.