- Preheat oven to 400ºF (200ºC). Place peppers on a baking sheet lined with parchment paper. Roast, turning twice, until peppers are charred and blistered, 25 to 30 min. Set peppers on a plate. Cover with foil and let cool to room temperature.
- Peel peppers. Cut each pepper in half; remove and discard seeds. Slice peppers into 1/2-in. (1 cm) wide strips. In a bowl, toss together peppers, olives, capers, garlic, basil, oil, vinegar, salt and pepper.
Tip! Don’t want to turn on the over? Roast your peppers on the BBQ – simply grill whole peppers on high heat, lid closed, then follow identical instructions to the over method, above.