Preheat your oven to 450 degrees, or prepare grill for cooking.

Slice peppers in half, de-seed, remove stem, and brush with olive oil.

Roast the peppers either on the grill or in the oven (about 25 mins in the oven, 10-15 mins on the grill). The skins should be completely wrinkled and charred (see picture above).

Transfer peppers to a bowl, cover, and let steam 10 minutes. Peel off skin, reserving juices.

In a high powered blender or food processor, place bell pepper, shallots, vinegar, dijon and a little salt and pepper. Puree until smooth.

With the machine running, add in oil and honey. Thin if needed with water or vegetable stock.