4 red bell peppers
1 tbs olive oil
the peppers can be roasted by baking, broiling, or grilling over an open flame. if baking, preheat the oven to 400 degrees. line a baking sheet with aluminum foil. place the peppers on the baking sheet, rub with the olive oil, and bake, rotating the peppers until all sides are charred and blistered.
if broiling, turn the oven to broil and follow the baking directions. make sure the peppers are not too close to the heat as it may char faster than actually cooking the peppers. if grilling, heat the grill to medium high heat and place the peppers to on to greased grates and continue with the baking instructions rotating until all sides are slightly charred and blistered.
place the steaming peppers in a heat proof bowl and cover with plastic wrap. make sure the plastic wrap is secure in order for the peppers to steam. let steam for about 15 minutes. this period helps the skin to peel off easier and the peppers to cool enough to handle.
when the peppers are cool enough to handle, rub off the skin and remove the stems, seeds, and membranes. slice the peppers the size of your preference, depending on what you are using them for. traditionally, roasted peppers are left in larger pieces as you would find in a good anti pasti.
these will keep for several days in the refrigerator.