4 red bell peppers, halved, seeded

60 ml (1/4 cup) olive oil

Salt and pepper

With the rack in the highest position, preheat the oven’s broiler. Line a baking sheet with parchment paper.

Place the bell peppers on the baking sheet, skin side up. Brush with a little oil. Broil for about 15 minutes or until they turn black.

Place the peppers in an airtight container. Let cool and remove the skin.

In a food processor, purée the peppers with the remaining oil until smooth. Season with salt and pepper. Serve with mini pita, spread on toasted baguette slices for an hors-d’oeuvres or use as a dip with raw vegetables.

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