Roasted Peppers



  1. Heat the oven to 450 F or position the rack under the broiler 4 inches from the heat source and turn it to high.
  2. Put the peppers on a baking sheet lined with foil.
  3. Roast or broil, turning the peppers as each side browns, until they have darkened and collapsed, 15 to 20 minutes under the broiler, 50 to 60 minutes if roasting.
  4. Gather up the corners of the foil from the pan and tightly wrap the peppers.
  5. Cool for 15 minutes, then remove the skin, seeds, and stems.
  6. Serve the peppers within an hour, sprinkled with a pinch of salt and drizzled with 2 tablespoons olive oil, or more.