Cooking time include time for roasting peppers. Peppers can be baked in advance, which will significantly reduce cooking time. 1. Peppers wash, dry paper towel. Lubricate the form of oil, put the peppers, sprinkle with herbs de Provence and bake at 180 degrees for about 40 minutes until tan. 20 minutes after the beginning of the baking should turn the peppers so they cooked evenly.

2. Peppers are cool, remove the stalk and seeds, peel (can be pre-put hot peppers in a plastic bag to facilitate this process). To remove the stalk you need over the plate not to lose the tasty juice that had formed inside the peppers. If juice got seeds, it should be filtered. Cleaned peppers cut into long strips. Parsley wash, dry, chop. Cherry chopped into quarters or six pieces.

3. Balsamic vinegar mixed with oil and 2-3 tablespoons of juice from under the peppers.

4. Mix all ingredients, add the olives, capers, mix with sauce, salt and pepper to taste. Let stand for 20 minutes. Before serving, sprinkle with sesame seeds.