Cut the peppers in half and remove the seeds and membrane

Rotate in the Flat Standard Basket for 15 to 20 minutes with the skin side facing the heat element, until blistered and blackened

Remove peppers and place in a paper bag for 10 minutes

Peel off the skin and cut into thick strips. Make the marinade by combining the oil, vinegar, shallots, mustard, salt and pepper in a jar

Shake well to combine

Pour over the peppers and let stand at least 1 hour before serving.