Preheat your oven to 190°C/Gas Mark 5.

Wash the peppers and pat them dry

Score the skin with a knife in a crosshatch pattern.

 Place the peppers directly on the oven rack (or on a baking sheet if you prefer). Roast for about 20-30 minutes or until the skin is blistered and charred.

 Transfer the roasted peppers to a paper bag or a bowl covered with cling film. Let them cool for at least 15 minutes until the skin begins to peel off.

 Once cooled, peel off the skin. Remove the stalk and seeds.

Blend roasted red peppers, olive oil, red wine vinegar, and garlic until smooth.

 Season with salt and pepper

 Serve over salad.