Preheat the oven to 450 degrees F. Brush roast with oil, and then rub with salt, pepper, oregano and basil. Roast 20 minutes, then reduce heat to 325 degrees F. Continue cooking to desired doneness. Allow 20 minutes per pound for rare, 25 for medium-rare and 30 for medium. Combine roasted peppers with its listed ingredients and marinate at room temperature 30 minutes, or in the fridge for several hours. (If doing the latter, warm to room temperature before serving). When the roast is done remove from the oven and rest 10 minutes before slicing thinly. Serve marinated peppers alongside.
Note: Roasted red peppers are available in the deli department.