Preheat the oven to 200ºC, 400ºF, Gas Mark 6.
Place the peppers in a roasting tin and toss with the oil and some seasoning. Roast for 20-25 minutes or until tender and lightly caramelised. When still just warm pour the peppers and their cooking juices into a bowl.
Top with crumbled goats cheese, raisins and toasted pine nuts to serve.