Roasted Peppers

Ingredients

12-15 assortment of colored large bell peppers, or use about a kilo of small baby peppers
Olive oil
Coarse Sea salt
McCormick's Grill Mates Montreal Chicken Seasoning or your favorite blend of spices --or-- Herbes de Provence Seasoning
Balsamic Vinegar (or Red Wine vinegar)
Fresh ground pepper
Coarse sea salt

Procedure

Preheat oven to 350 degrees. Place peppers in baking dish and bake until they are done, about 30 minutes. Take out of oven and cover with saran wrap or a plastic bag until they cool. The skin will easily peel; deseed the peppers. Store the peppers in a tupperware container.

To serve 

Drizzle the roasted peppers with olive oil, a generous splash of Balsamic vinegar or Red Wine vinegar, coarse sea salt and freshly ground pepper. Toss lightly on occasion to coat the peppers.

Serve the roasted peppers with grilled meats and your mezze (appetizers).


Note: the same procedure can be done by grilling the peppers on a hot BBQ. Just take care that they do not burn quickly.