We can all probably agree that the best way to roast peppers is over a fire, and blacken the skin then pop them into a ziplock bag, close it and let them sweat. Once they are cool, peel the skin off and toss the stems and you're ready.
Sometimes that lovely open fire isn't a ready option or maybe it's raining or you really just don't want to fire up the grill to fire a couple of peppers. Whatever the reason, you can roast peppers fast and easy in the oven.
Join a couple of sheets of aluminum foil and spray lightly with olive oil, then lightly spray your fresh garden peppers, wrap them in the foil so they are enclosed and put the whole package on a baking sheet or jelly roll pan.
Pop it into a 450 degree oven for about 20 minutes, then take it out and let them them cool. Peel the skins off, toss the stems and voila!
Try chopping these into long strips and tossing with some pasta and pesto and pine nuts! YUM!
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