By Diane Riehm who learned this awesome technique from her sister-in-law Lori years ago. It is an annual favorite!
Extra Thoughts: These are delicious on their own or added to soups, salads, sandwiches, eggs, loaded on pizza, pureed and made into sauce or dip, or add them to a crostini with cheese, olive oil and basil, the possibities are endless!
Ingredients: sweet peppers
1. Roast sweet peppers over an open flame on the grill. You can also roast them in a grill pan on medium-high heat or in the oven on broil.
2. Roast the peppers until they are chard (blackened and blistered all over), rotating them as they roast.
3. Remove from the heat and place in a brown bag, close the bag for 10 minutes to let them steam and soften. You can also place them in a bowl and cover with a towel if you don’t have a brown bag.
4. After 10 minutes remove the peppers and peel off the loose skin. Remove the stems, seeds and membranes. Slice them or keep them whole.