Reason enough to have one more summery dish on the table. These are not just roasted, then peeled peppers, these come with a little twist that make them even more delicious. I always used to dress them with a clove or two of minced garlic, some olive oil, sea salt, pepper and that little bit of intensely flavored juice that is produced when you let them cool down before taking the skin off.
But recently I saw this version in a French magazine (I think it was Côté Sud), tried it and was instantly hooked. All you add are a few leaves of basil and quite a handful of cilantro leaves (coriander to all non Americans) which you chop very very finely, mix in and then let the dish marinate preferably overnight. To be served at room temperature with baguette or other crusty bread and a nice glass of wine bien sûr!