Roasted Red Peppers

We use Roasted Red Peppers in many dishes.  They are wonderful on top of a pizza, added to an omelet or sauteed vegetables.  Tony seasons a bowl of sliced roasted red peppers with olive oil, balsamic vinegar and spices as a lovely addition to a meat and cheese antipasto.  Slices of roasted pepper are wonderful on a roast beef sandwich or
a caprese panini!

You can buy a jar easily, but with 

garden harvest season upon us...

It's easy to roast your own Red Peppers!

Here's what we do:

Put the red peppers (any kind, Bell, Sweet, or Hot) directly on your grill top with a low/medium flame under them.  Turn them every few minutes until they get charred on all sides.

They look like this when they're done.

Rinse off all the skin under running water and you have beautiful, fresh, roasted peppers!  Slice them and enjoy.
Bon appetit!