Nigel Slater's baked peppers with a herb dressing

Last night we roasted some cheap red peppers and served them warm in a herby olive oil dressing based on this recipe by Nigel Slater.  I only had half the herbs so had to improvise using coriander instead of oregano and a little balsamic vinegar, but it was still delicious.  A good recipe. 

Nigel Slater's Roasted Peppers with a herb dressing

4 large peppers

olive oil

The dressing

Good handful of basil leaves

a small handful of oregano leaves

a handful of mint leaves
a plump clove of garlic, peeled

150ml extra-virgin olive oil

Cut the peppers in half, remove the seeds and cores and lay cut-side up in a baking tin.  Splash over a little olive oil over and bake at 180 degrees until the skins have blackened. Remove from the oven and cover with a tea towel or clingfilm (to make it easier to remove the skins).

Put the basil leaves into a blender with the oregano and mint, the peeled clove of garlic and the olive oil. Add a good pinch of sea salt and mix till almost smooth.

Peel the skins of the peppers and put them on a plate. Trickle the herb sauce around them and serve warm.