roasting coloured peppers

I find that it is easiest to leave the peppers whole. I just put the clean peppers under the broiler to char them. Then I remove them to a bowl and cover it or place it inside of my microwave oven to cool for a bit. Then I remove skin, stems and seeds. Yes, the seeds can be tricky but a few won't hurt the dish.

My favorite way is the way my grandfather did it when I was a kid. Put the raw pepper over the gas flame of your stove and char the fruit right on the burner. Remove to a paper bag and wait a few minutes. The smell of those peppers charring would waft through the kitchen and make your mouth water because you knew that very soon Roasted Red Pepper Salad with fresh slices of garlic, the purest, sweetest olive oil, and crunchy Italian bread was on its way!!