Roasted Red Peppers

It’s a¼s easy to make a big batch of roast peppers as a small batch, and since they keep for a few days in the fridge (even longer if you cover them in olive oil), why not? The basic idea is to char the skin—by broiling, roasting, or grilling—so it peels off easily, while developing maximum flavor and perfect tenderness.

You’ll get the most smokiness from grilling, of course, but all methods are good. Once the peppers are done, toss them with minced fresh or roasted garlic, a sprinkle of grated Parmesan cheese, a drizzle of balsamic vinegar, a few capers or anchovies, or lots of chopped fresh herbs. They’re delicious scrambled with eggs, or as a meaty sandwich filling.

8 red, yellow, or green bell peppers, washed

Salt

Olive oil as needed

1 Heat the oven to 450°F. Or heat the broiler or a grill and put the rack about 4 inches from the heat source. To roast or broil: put the peppers in a foil-lined roasting pan, then roast or broil, turning the peppers as each side browns, until they have darkened and collapsed. The process takes 15 or 20 minutes in the broiler, or up to an hour in the oven. To grill: put the peppers directly over the heat. Grill, turning as each side blackens, until they collapse, about 15 minutes.

2 Wrap the cooked peppers in foil (if you roasted the peppers, use the same foil that lined the pan) and cool them enough to handle. Remove the skin, seeds, and stems (this process is sometimes easier under running water). Don’t worry if the peppers fall apart. Serve at room temperature (even if they’ve been refrigerated), sprinkled with a little salt and a little (or a lot) of olive oil. Store in the refrigerator.

Roasted Red Pepper Sauce: Put the roasted red peppers in a food processor or blender with a few drops of olive oil, stock, white wine, or water—just enough to get the machine working. Sprinkle with salt and pepper or add other ingredients (see the headnote) as you like.