Roasted Peppers

Ingredients

2 pounds (1 kilo) bell or baby peppers (either all red, or a mixture of colored peppers)
6 tablespoons olive oil
2 tablespoons Red Wine Vinegar
Coarse sea salt
Fresh ground pepper

Procedure

1. Wash and air dry peppers

2. Heat oven to "grill" setting - or use outdoor grill


3. Lay peppers on their side on the oven tray under the grill element

4. Roast the peppers until the side turns black; turn each pepper with tongs; continue until each side is black.


5. Remove the peppers from the oven; transfer them to a large bowl and cover the bowl with plastic bag or saran wrap. Leave the peppers to cool, about an hour.


6. After the peppers cool, they will be easy to pull off the blackened skin. Discard the core and seeds and slice the peppers to serving portions. Transfer the peeled peppers to a container.

7. Add olive oil, vinegar, and pepper to the grilled peppers and toss gently to cover with dressing.


8. Refrigerate the peppers until ready to serve.