Roasted Red Peppers

This is one of my absolute favorite foods -- it's great as an antipasto, they are fabulous in salads, and can be used thousands of ways. The roasting really intensifies the flavor of the pepper and turns what is a good veggie, into a great veggie.

They can be roasted many different ways. Below are some easy methods.

1. If you have gas cooking, simply turn on a burner to medium and place the pepper in the middle of the grate and let each side char up nicely. Turn with tongs when each surface is about 50 blackened. When all surfaces are complete, place the pepper into a ziploc bag and close it up. Let the pepper rest for about 10 minutes, so the skin can blister off the pepper. Then peel it off, cut the pepper in half to remove the seeds, and serve how you'd like. You can also store the pepper in olive oil for up to two weeks.

2. You can also roast these in the broiler of your oven, whether gas or electric. Coat them lightly in olive oil, and place under the broiler -- check frequently and turn as they start to blacken up and then follow directions above.

3. You can also roast them on a gas or charcoal grill -- get your grill to med/high heat, and roast them till each side is sufficiently charred, and follow directions in #1 above.