Lovely on a sandwich with melted cheese or on an antipasto plate.
Roasted Red Peppers
1 red bell pepper, washed and whole
drizzle of olive oil
pinch of salt
Have a pair of BBQ tongs handy for this one. At the stovetop turn on a gas burner to high and place bell pepper directly on the range. Rotate occasionally to cook all sides. Pepper skin should be black and flaky all over. Remove from flame and place in ziplock bag and close. Let rest about 10 minutes before removing from bag. Skin should peel off very easily. Remove stems and seeds. Slice to your liking or leave whole. Drizzle with olive oil and season with a pinch of salt.