Beautiful, colourful, sweet bell peppers are one of my favourite veggies. While they are great to eat raw in salads or sliced up for a dip, I love how intense their flavour becomes when you roast them. I will often buy roasted red peppers from the antipasto section at the grocery store to put into sandwiches, but it's super easy to make yourself too.
Step 1: Preheat the oven to 450 degree F and set the rack near the top, about 5 inches from the heat element. Wash and slice the peppers in half and place them on a baking tray.
Step 2: Roast the peppers until blackened and charred, about 6 to 10 minutes
Step 3: Put the peppers into a large bowl and cover with plastic wrap for 15 minutes. The steam that is captured will help the skin of the peppers to peel off.
Step 4: Use your hands to peel back the skin off the peppers. If they are too slippery, use a sheet of paper towel as a "glove" to create friction. If the peppers are too hot to handle, put them back in the bowl to cool down a bit.
Step 5: Slice and serve! That's it! Now you have delicious, roasted bell peppers that you can put into sandwiches, puree into a soup, or add to salads and grilled meats. I like to sprinkle mine with coarse sea salt along with a drizzle of extra virgin olive oil and balsamic vinegar to draw out the natural, sweet flavours.
