The red peppers in the veg drawer were not at their shiniest but still far from at the end. Roast peppers are always great to make, I often make them in advance, for a side dish or roast red pepper and tomato soup or pasta sauce. The oil is also kept for a future pasta sauce.
Firstly cut the peppers in half trying to keep some of the stem intact. Clean out the membrane and seeds and lay flat in a deep ovenproof dish. Pre-heat the oven to 180C.
Season with salt & pepper, chopped fresh basil (I used up one of those living pots of herbs on the window sill). Drizzle your favourite olive oil or rapeseed oil over the peppers and put into a moderately hot oven - 200C for about 60-75 minutes depending how cooked you like the final result.
I am entering this post into the monthly blog round up 'Eat Your Veg' run jointly by Helen of Fuss Free Flavours and Michelle from UtterlyScrummy.