The recipe calls for bell peppers, but I wanted to use up the last of the Poblanos and Hungarian peppers - so used these instead - they're much spicier!
lots of fresh garlic from Salt Spring Island, a bit of lemon zest and a few olives makes a nice antipasto. Just roast and then sweat the peppers, remove the skins and slice, marinate in olive oil, salt and pepper, basil and oregano and garlic. I think they'd be nice in a sandwich, as well! Buon appetito!