Roasted Bell Peppers

Roasting accentuates the sweetness of red, yellow, or orange bell peppers and brings out their rich juices. When cut into strips, roasted peppers add color and flavor to leafy green salads, sandwiches, or casseroles. It’s nice to keep them in the refrigerator—they make an easy appetizer when friends drop by. Slivers of pepper, especially a mix of colors, are a lovely topping for toasted baguette slices spread with soft goat cheese.

• Preheat the broiler and line a roasting pan with aluminum foil for easy cleanup.
•  Place the whole peppers in the pan and broil about 4 inches from the heat, turning frequently with tongs, until the skins blister and begin to turn black, about 10 minutes.
•  Transfer the peppers to a small paper or plastic bag, close it tightly, and let the peppers steam for 5 to 10 minutes.
• When the peppers are cool enough to handle, working over a small bowl to catch the juices, pull off and discard the charred skin. Cut the peppers in half and remove and discard the stems and seeds. If you wish, cut the pepper halves into thick strips.
• Put the peppers in the bowl with the juices and drizzle olive oil over them. Covered tightly, they can be refrigerated for up to 7 days.