Wash, then roast the red peppers by holding over a flame or broiling for about 15 minutes, turning often. The skins should be nearly black all over. Cool, peel, and core, discarding the skins and seeds. Wash and cut the raw yellow peppers into strips, discarding seeds. Puree the yellow peppers with the olive oil until creamy. Spoon yellow puree onto six salad plates, top with the red peppers, and season. Great as a side dish with corn on the cob and grilled meats.