Roasted bell peppers, like there summer cousins, tomatoes, flavor a bounty of dishes from bruschetta to hummus to soup. Easy peasy and so yummy.
4 large red or yellow bell peppers
2 tablespoons good olive oil
Preheat oven to 450 degrees
Slice the peppers in half and place face down on a sheet pan. Roast in the over for 30 to 40 minutes until the skins start to wrinkle and the peppers are charred. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes or until the peppers are cool enough to handle.
Remove the peels and place the peppers in a bowl along with any pan juices that have collected. Slice, dice or leave whole covered with oil and keep refrigerated up to two weeks.