4 red bell peppers, halved lengthwise and cored

1/4 cup (60 ml) olive oil

1 teaspoon (5 ml) sherry vinegar

Red wine vinegar

Salt and pepper

With the rack in the middle position, preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.

Place the peppers on the baking sheet cut side down. Brush lightly with olive oil. Bake until well roasted, around 50 minutes.

Put the peppers in a tightly sealed container until cool. Peel.

In a food processor, purée the peppers, vinegar and remaining olive oil until smooth and even. Season with salt and pepper.

Serve with bread.

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