Holding on to Summer - Roasted Peppers with a Twist

The Mistral, our dreaded Provençal wind from the North is howling today and the kitchen garden is being cleaned up by the Monsieur the Head Gardener but still we are not quite ready yet to let the summer go. Also the weather report promises sunshine and rising temperatures for the weekend. Never mind that they hardly ever get their forecasts right - this time they have to!

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!